This is a simple all-grain robust porter whose recipe was modified from a shamelessly stolen recipe from homebrewtalk.
- UK Maris Otter 7.5#
- UK Brown Malt 2.5#
- US Black Malt .6#
- UK Fuggle 1.25oz @ 60min
- UK Fuggle .3oz @ 5min
- WLP 013 London Ale Yeast
Mash water 16.25L at 168.2F
Outside temp 75F
Mash in 1210
Mash temp at 1220 is 167F (much too hot)
Added 2L water and ice cubes to drop temp 151.2F by 1228
Mash out at 1325 at 147F
Sparge with 3.5 gallons at 152.8F at 1330
Sparge out at 1350
I forgot to subtract the cooling water from sparge so I added 15 minutes to boil time before first hop addition.
First hop addition added at 1445
This will be the first beer fermented in the crawlspace of my house. The temperature down there in the summer only fluctuates about 1-2 degrees F a day and hangs around 64F (which honestly is a little bit low for me, but I don’t have to pay for electricity, or worry about space in my fridge that can now be used for lagering!)
FG: 1.023 (1.011 corrected)
Kegged the beer today, force carbing at 20PSI for a few days. Malty, roasty, and hint of chocolate.