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#64:  New Dog Porter (Brown Porter)
  • Named for our newest dog Koidern. I made this as a robust porter a few months ago, but I wasn't happy with it, so I'm trying it again as a brown porter.
Chris Swingley 
6-Oct-2006 -- 7-Oct-2006

Recipe (for 5 gallons final volume)
7 pounds (64%) Crisp Maris Otter Pale Malt
2 pounds (18%) Briess Munich Malt (10L)
1 pound (9%) Breiss Carmel Malt (80L)
8 ounces (5%) Breiss Carmel Malt (60L)
8 ounces (4%) Breiss Black Barley Malt

1 ounce   U.S. Goldings whole hops, 4% AA (first wort hop)
1 ounce   U.S. Willamette whole hops, 4.9% AA (90 minutes)
1 ounce   U.S. Goldings whole hops, 4% AA (5 minutes)
1 ounce   U.S. Willamette whole hops, 4.9% AA (5 minutes)

  • Wyeast Labs 1028 London Ale Yeast, pitched at 68°F
  • Starter: 3.5 quarts 1.036 starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 37 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation

Mash
  • 16.5 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 155°F (Held 90 minutes)

Sparge
  • 5.5 quarts water @ 210°F, drain
  • 15 quarts water @ 168°F, drain

Boil
  • Boiled 7.7 gallons for 90 minutes to yield 5.5 gallons wort
  • Wort prepared after work on Friday, boiled the next morning (first wort hops remained in the wort overnight)

Fermentation
  • Primary: bucket, 7 days, 66°F, Temperature range 66 - 72 F
  • Secondary: keg, 14 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 3 weeks
  • Ready to drink on 18-Nov-2006

Properties
Starting Gravity: 1.051 Final Gravity: 1.014
Original Extract: 12.6°plato Apparent Extract: 3.6°plato
Real Extract: 5.30°plato
Alcohol: 4.8% by volume (3.8% by weight)
Apparent Attenuation: 71.7% Mash Efficiency: 73%
Bitterness: 30 IBU Color: 26 SRM
BU:SG: 0.59 BV: 1.16

Tasting Notes
  • Smooth, easy to drink porter. Roasted tones and bitterness are both there in good proportions. I think I've finally found a good starting point for a standard brown porter recipe.

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