On Wednesday, with the company of my buddy josh I brewed a Robust Porter. This completed the last of 3 english style ales I’ve brewed since thanksgiving. English style ales are something I’ve become quite fond of lately, their low (in comparison) alcohol content, generally malty profile and unique yeast characteristic make them something I find quite enjoyable. Also, in a hop-centric american brewing community they present a unique challenge in capturing the palette of others. This is a rant I shall avoid for now.
This particular brew was fairly uneventful. My recirc setup worked beautifully, mash temps were maintained without fail and I feel the recipe shows great promise. Further, I got to use one of my favorite yeast strains, and the starter took off like a rocket, leading to a fermentation which shows signs of greatness, though I worry now, sitting an hour and a half away with family, that I may blow the airlock if things get heady.
Enough counting of chickens before they’ve hatched and onto the meat.
Prepared a 2.5 cup starter of wyeast neobritannia at ~noon. This showed signs of vigorous fermentation by 2 and ultimately was pitched at approximately midnight.
Mashed @ 1.25qt/lb and 153*F for 1 hour to (hopefully) leave the finishing gravity a bit higher than usual for a somewhat robust mouthfeel. Sparged to collect 6 gallons of preboil wort.
Boiled 60 minutes, no notable conditions, besides my poor math and a post boil gravity of 4.5 gallons, rather than the usual targeted 4 gallons. NOTE TO SELF: either, a) plan for 4.5 gallon batches, or b) collect ONLY 5.5 gallons preboil, regardless of what you think is right.
This volume overshoot led to a OG of 1.046, which is a touch low for a robust porter (I would have prefered 8 to 10 gravity points higher) however I think it should be close. and hey, this way I get to rebrew it.
Estimated O.G. 1.052
Estimated F.G. 1.013
Estimated ABV: 5.2%
6lb Maris Otter 66%
1lb8oz Flaked Barley 17%
12oz Crystal 60l 8%
9oz Chocolate malt 6%
4oz Belges Kiln Coffee Malt 3%
1oz East Kent Goldings (6.7AA) @60 min, Irish moss & yeast nutrient @ 15min (I think I forgot these)
Fermented w/ Wyeast NB Neobritannia
Chilled to 72 post boil, allowed to reach 60*F before pitching, showed signs of fermentation within 8 hours of pitching.
I had initially intended for a much less complex grist, however the Northern English Brown I recently brewed had such a positive roast profile, I modified on brew day to add the kiln coffee malt.