Right Up To The Brown Porter - Wednesday, Oct. 17, 2018
No more boring and bland Blonde Ales. Now I can make a boring and bland Porter. Not even a real Porter, just using what I got.
Ingredients
11 lbs. Weyermann Pale Ale
12.50 ozs. UK Choc
35 g German NB - 9.9% AA at 60 min
Water Profile - Brown Full
CA - 50
S04 - 50
CI - 60
PH - 5.4 - Added 4 g of baking soda to mash
O.G. - 1.048
F.G. -
% -
SRM - 21
BU - 40
FERMENTATION NOTES
Took overnight to start, but it is going good. Seems to be leaking where the thermowell is. Punch it down a bit and it stopped. However, I need to make another 2 hole bung with the newer bungs. Should be able to keg on day 12. US-05 is slow to clear though.
KEG AROUND HALLOWEEN
OCT 24 - Seems to be done and the krausen is falling, but since it is US-05, it is falling very slowly.
KEGGED ON OCT 29
TASTING NOTES
Cloying at first, but after 10 days or so it is Porter/Stout like. A hybrid for sure. A stout? Porter? I think both. Different as you go down the keg. But it turned out, that is everything.
11 lbs. Weyermann Pale Ale
12.50 ozs. UK Choc
35 g German NB - 9.9% AA at 60 min
Water Profile - Brown Full
CA - 50
S04 - 50
CI - 60
PH - 5.4 - Added 4 g of baking soda to mash
O.G. - 1.048
F.G. -
% -
SRM - 21
BU - 40
FERMENTATION NOTES
Took overnight to start, but it is going good. Seems to be leaking where the thermowell is. Punch it down a bit and it stopped. However, I need to make another 2 hole bung with the newer bungs. Should be able to keg on day 12. US-05 is slow to clear though.
KEG AROUND HALLOWEEN
OCT 24 - Seems to be done and the krausen is falling, but since it is US-05, it is falling very slowly.
KEGGED ON OCT 29
TASTING NOTES
Cloying at first, but after 10 days or so it is Porter/Stout like. A hybrid for sure. A stout? Porter? I think both. Different as you go down the keg. But it turned out, that is everything.
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