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Historical Porter Brewday

24 Dec

The recipe: just 7 lbs of the diastatic brown malt, I combined both batches, Fuggle and Brewers Gold (both homegrown hops) and Wyeast London Ale III yeast. I mistakenly thought I could get away with a single step mash although this wasn’t the original plan. A protein rest would have helped for sure. Surprisingly my pH was 5.24 without any water additions. I kept my mash temp. high (156F) for sweetness since I wasn’t adding any caramel malts to this beer. Conversion took 4 1/2 hours. Original gravity was 1.051. Final volume – 3.75 gallons, but I had a disastrous spill while transferring from brew pot to carboy. I must have lost 2 pints, luckily the kids were outside and didn’t hear all the swearing. The final colour was very much like a darker brown ale.

There was quite a difference in aroma between the two batches of malt, the first being quite smoky like bacon, the second very toasty with hardly any smoke. The colour of the first batch of malt when ground was, as expected, almost white, whereas the second was reddish brown. Who knows perhaps I made what would have been called an Amber malt, but  I suspect if I had made the malt darker it may not have converted at all. If I do this again I think I would make a small batch of very dark roasted malt and combine it with a lighter version.

First batch on the left, second on the right.

First batch on the left, second on the right.

DSCN8973

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Posted by on December 24, 2013 in Diastatic Brown Malt, The beers

 

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