Brewed a ~3 gallon batch of this porter yesterday, first brew on my new brew-in-a-bag equipment!
- 3kg Maris Otter
- 500g Brown Malt (supposedly 480EBC / ~180 L !!!)
- 500g Caramel/Crystal 60
- 125g Black Malt
24l starting volume / strike water @ 74C.
Mash at ~68C for 90 minutes, my temperature at the end was 66C.
Drained grain bag while bringing to a boil, squeezed some wort out but nothing extreme.
- Boil 20g Simcoe @ 60 minutes
- Boil 20g Simcoe @ 10 minutes
- Boil 20g Simcoe @ 5 minutes
- Dry-hop 40g Simcoe for a week or so
Pre-boil Gravity: 1.047
Original Gravity: 1.054
Wyeast 1098 fermenting around 21C.
Missed my target OG by a bit as I had more liquid at the end than anticipated. Not unexpected though considering this is my first time on this setup. Strike water temp was a degree or two higher than needed as well but got it down to target quickly. I was inspired by To Øl Black Ball Porter but I’m curious to see how hoppy it turns out. May have to call it a black IPA. Next time I’ll drop the strike temp a bit and reduce my start water to get the OG up higher.