Ingredients
An extract-based 5 gallon batch. Consulted Ray Daniels' <u>Designing Great Beers</u> for guidelines on devising this recipe. We'll see how it goes. As of this writing, we're going back and forth on whether the chocolate malt will suffice or whether we should add cocoa. A package of frozen raspberries will be added to secondary fermenter.
| 5lbs. 9.5oz DME |
| 12oz Crystal 20°L |
| 5.25oz Chocolate Malt |
| 5.25oz Munich Malt |
| 1oz Fuggles (unknown %AA - estimated at 5%) |
| 1oz Mt. Hood (5.8 %AA) |
| WLP002 English Ale yeast |
Brew Method
March 14, 2010
We crushed the grains ourselves and were pleasantly surprised with the results. We got a good crush, not ground up. Awesome. Steeped the grains in mueslin bags in water as it ramped to a boil. Once a boil was achieved, the grains were removed and discarded, and we began our boil.
T=60min
Added 1 oz Fuggles
T=30min
Added 1 oz Mt. Hood
T=15min
Added 1 tsp Irish Moss
T=0min
Hooked up the counterflow chiller and went zazoom. We only got about four gallons of wort, most likely due to excess boiloff (we had some issues with transferance between a couple pots due to inadequate steovetop heating). As a result, our OG was ~1.070 versus a planned 1.060.
One other note: we completely forked up on the grain bill. Specifically, we didn't have NEARLY enough dark roasted grains to constitute a porter. The beer is subsequently much lighter than it should be. Oh well. It'll still be beer.
Fermentation
March 14, 2010
Into the primary with the yeast. Unfortunately, for financial reasons, the space with the fermenter did not see appropriate fermentation temperatures.
April 3, 2010
Racked to secondary. Gravity was 1.020, indicating a definite lack of attenuation, due to the aforementioned temperature problem. We pitched some more dried yeast of the Safale variety and crossed our fingers.
Bottling
April 17, 2010
Well, the gravity never changed apparently. It remained at 1.020. That's still a 6.45% abv beer.
We used 6oz DME mixed in 2 cups of water, boiled and cooled for priming. In all, we got 21x 22oz bottles. Cellared for conditioning.
Tasting
Notes
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