This porter is pretty much a replica of the porter I did two months ago. This time there is less black malt and a little more münchener malt. I liked the previous one a lot, but I thought that it had a little too sharp bite from the black malts. This is an attempt at making it a bit rounder. The increased mash temperature should also make it a little richer.
The single pack of dry yeast seems to have been plenty as the fermentation started soon after pitching and it is currently very vigorous.
The batch was brewed 2007-06-17.
Style:
Imperial Porter
Type:
All grain, batch sparge
Colour:
76 EBC (Black)
Bitterness:
41 IBU
Malts:
4500g Pale malt
1500g Münchener malt
550g Dark crystal malt
500g Amber malt
250g Crystal malt
250g Dark crystal malt
250g Carafa I, debittered chocolate malt
150g Carafa II, debittered black malt
Mash:
67C, 60 min
76C, 10 min (mashout)
72% efficiency
Hops:
30g Warrior pellets, 13.8%, 60 min
20g Warrior pellets, 13.8%, 10 min
Yeast:
Nottingham, 1 pack, dry yeast, best before date 2008-09.
Boil:
90 min
OG: 1.067 FG: 1.016 (estimated) abv: 6.7%
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