Down Goes Brown - Brown Porter

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mr x
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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.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Down Goes Brown - Brown Porter

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.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Down Goes Brown - Brown Porter

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?

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Re: Down Goes Brown - Brown Porter

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

That one's out of my league, I've never done extract brewing....
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Down Goes Brown - Brown Porter

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?

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Re: Down Goes Brown - Brown Porter

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.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: Down Goes Brown - Brown Porter

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.
Brewing right now: whatever is going on tap at Stillwell in a few weeks.

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Re: Down Goes Brown - Brown Porter

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.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Down Goes Brown - Brown Porter

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.
Brewing right now: whatever is going on tap at Stillwell in a few weeks.

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