- 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.
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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