BJCP Style and Style Guidelines
12-A Porter, Brown Porter
Min OG: 1.040 Max OG: 1.052
Min IBU: 18 Max IBU: 35
Min Clr: 20 Max Clr: 30 Color in SRM, Lovibond
Batch Size (L): 19.50 Wort Size (L): 19.50
Total Grain (kg): 5.10
Anticipated OG: 1.052 Plato: 12.75
Anticipated SRM: 24.8
Anticipated IBU: 35.6 (BU:GU ratio = 0.68)
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 24.37 L
Pre-Boil Gravity: 1.041 SG 10.29 Plato
|60.8||3.10 kg.||_Pale Malt (2-row) Harrington||Canada||1.037||2|
|15.7||0.80 kg.||_Munich Malt - Dark||Germany||1.037||9|
|5.9||0.30 kg.||_Crystal 40L||unk||1.034||40|
|4.9||0.25 kg.||Victory Malt||America||1.034||25|
|2.9||0.15 kg.||_Crystal 90L||Great Britian||1.034||90|
|2.9||0.15 kg.||Crystal 105L||Great Britain||1.033||125|
|2.0||0.10 kg.||_Chocolate Malt||unk||1.034||475|
|2.0||0.10 kg.||Melanoidin Malt|| ||1.033||35|
|2.0||0.10 kg.||White Wheat||Belgium||1.040||3|
|1.0||0.05 kg.||Black Malt||Belgium||1.030||525|
Potential represented as SG per pound per gallon.
|32.09 g.||Sterling||Pellet||5.30||28.5||60 min|
|15.00 g.||Bramling Cross||Pellet||5.50||4.6||20 min|
|15.00 g.||Bramling Cross||Pellet||6.00||2.5||1 min|
|1.00 Tsp||Irish Moss||Fining||15 Min.(boil)|
WYeast 1335 British Ale II
Well, as you can see the malt bill got a little crazy. That'll happen when you have lots of malts sitting around. At least there was ~77% malt with diastatic power and fermentable sugars. Most of the other malts only add colour and flavour, with little to no fermentable sugar.
The mash was just a one hour mash at 67 C with a water:grain ratio of 1.8 L/kg, which is fairly thick. We then did three batch sparges with 6 L of water at approx 77 C. We then boiled in three seperate pots for 60 minutes.
This whole method worked quite well apparently... we got 1.060 final gravity for the 19.5 L batch! That calculates to 76% efficiency rather than the 65% I predicted. Its possible that the thick mash I used this time around helped. But the three batch sparges worked pretty damn well.
Its pretty much not a brown porter anymore, but its something alright. It sure smells friggin malty though! The hopping rate dropped a bit too because of the raise in initial gravity. Now the BU:GU ratio is 0.59, so the balance will be even more towards the malt! It was never meant to be a hoppy beer though, of course.
We did all the work at a frat house, so there were plenty of interested helpers, too :)