BJCP Style: 13C - English Porter
Similar to some other porters I've made in the past but with an addition of English brown malt for some extra malt character.
Full recipe is on BrewersFriend but here's the TL;DR
- Brewday: 2019-3-16
- Malts: Maris Otter, Chocolate, Brown, C-120
- Hops: [Nugget] (Challenger)
- Yeast: SafAle S-04
- OG: 12.4°P (1.050), FG: 2.8°P, ABV: 5.1%
- Kegged: 2019-3-29
Dark malts: c120, Brown, Chocolate
Milled
Mash temp
Mash complete; bag out
Floor Manager Steve
Challenger Hops to be added with 5 min left in the boil
Heating up to boil. At 1820 meters (6000') elevation, boiling is 94°C; actually this thermometer reads 2° too high - I usually start the boil timer at 92.
Challenger hops added and we're ready to chill
Brew session beer: NZ Pils/Motueka SMaSH lager
Using some saved yeast from a previous batch
wort sample
OG 12.4°P
And away we go...
2019-3-29 (+13): Sample from the fermenter during kegging:
2019-3-30 (+14): Kegged, labeled, and carbonated nitro pour. Looking a bit brown but it'll get darker as it clears. Tasting nice and malty but dry with chocolate notes.
2019-4-17 (+32): darker, cleaner, tastier.
2019-5-7 (+52): another half-pint shot. Tasting super smooth and chocolaty. Very easy drinker. I might even do a full pint next time!
