Down Goes Brown - Brown Porter

Post by **mr x** » Sun Nov 13, 2011 11:31 am

Straight outta BCS.

Batch Size (fermenter): 11.75 gal
Estimated OG: 1.051 SG
Estimated Color: 24.4 SRM
Estimated IBU: 26.5 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.50 lb Pale Malt Optic TF&S (2.8 SRM) Grain 1 72.9 %
2.25 lb Brown Malt TF&S (60.0 SRM) Grain 2 10.6 %
2.25 lb Carastan 30-37 Bairds (34.0 SRM) Grain 3 10.6 %
1.25 lb Chocolate Malt TF&Sons (350.0 SRM) Grain 4 5.9 %
3.00 oz Goldings, East Kent [5.00 %] - Boil 90.0 Hop 5 26.5 IBUs

Going to use some 1469 for yeast, and mash low, around 149f.

Post by **mr x** » Tue Dec 06, 2011 11:52 pm

Well, in my usual best laid plans, I mashed in at 154. Oh well. Beer finished a bit higher than I would have liked, at 4.6P (1469) and 4.35P (1272). Kegged and primed yesterday. Tastes pretty good anyway.

dexter · Post by **dexter** » Sat Dec 10, 2011 11:28 am

stupid question, but how hard is that to convert to do with extracts and a nominal sized pot?

Post by **mr x** » Mon Dec 12, 2011 2:58 pm

That one's out of my league, I've never done extract brewing....

Post by **GillettBreweryCnslt** » Mon Dec 12, 2011 3:13 pm

dexter wrote:stupid question, but how hard is that to convert to do with extracts and a nominal sized pot?

What size is your pot?

LiverDance · Post by **LiverDance** » Mon Dec 12, 2011 3:16 pm

to do an extract version of this I would steep the brown, crystal, and chocolate malts in water in your pot for 30 mins at 154F. You could throw some 2 row in there also if you have the room. Then once that is over add 3.2kgs of liquid extract and boil as normal adding the hops at 60 mins. When your done top up your fermenter to 23litres with water and your good to go.

benwedge · Post by **benwedge** » Tue Dec 13, 2011 9:51 am

What's the advantage of boiling for 90 mins vs 60? Does it affect the flavour differently than upping the hops and doing a shorter boil? 90 min boils stretch the limits of my system, since the boil-off rate is 3.8 qt/hr and I only have 30qt to work with.

Post by **mr x** » Tue Dec 13, 2011 10:00 am

The reason I boil for 90 minutes is for a number of reasons. It helps my efficiency as I can sparge more sugar out of the grain. One of these days, I'm going to work out the 30 minutes of kettle wattage versus lbs of grain saved to see if I'm actually ahead of the game. The longer time also allows me to relax while I clean up as the boil is happening. 60 minutes makes me rush around too much getting stuff out of the way.

benwedge · Post by **benwedge** » Tue Dec 13, 2011 10:13 am

mr x wrote:The reason I boil for 90 minutes is for a number of reasons. It helps my efficiency as I can sparge more sugar out of the grain. One of these days, I'm going to work out the 30 minutes of kettle wattage versus lbs of grain saved to see if I'm actually ahead of the game. The longer time also allows me to relax while I clean up as the boil is happening. 60 minutes makes me rush around too much getting stuff out of the way.

Okay. I batch sparge, so the next time I try one of your recipes I think I'll just fix it to hit 60 minutes on the boil - having the watch extremely closesly during the first part of the boil is really annoying and stressful.

Down Goes Brown - Brown Porter

Down Goes Brown - Brown Porter

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