Batch #10-11: Porter
Style | Porter |
Ingredients | View Here |
Brewing Date: | Thursday, December 8, 2011 |
Primary Fermentation: | Thursday, December 8, 2011 |
Original Gravity: | 1.038 |
Secondary Fermentation: | n/a |
Bottling Date: | Thursday, December 15, 2011 |
Final Gravity: | 1.018 |
Release Date: | Friday, January 13, 2012 |
Alcohol by volume: | 2.6% ABV (Raw), 3.1% (Final) |
Brand: | Master Yeast Theater |
Release Name: | I’ll Carry My Own Bags |
Summary: This will be a repeat of last year’s Porter recipe, which was killer good !!
The original yeast for this recipe was a London Ale from White Labs. It died before it could make the yeast starter. So this second attempt is using Munton & Fison Gold dry yeast, started with a 5oz pack of dry malt for about 18-20 hours.
Wed 12/7 @ 11:00PM — Yeast starter created with the the dry yeast.
Thu 12/8 @10:00PM — Brewing went very well. No boilovers, and the yeast was very active when it was pitched. Fermentation this time is using the wick method again. This is a very reliable way of keeping the wort at least 5 degrees below room temperature. I love it.
As a side note: I attempted to make a grain bread from the spent grains, using a recipe I found here: http://www.realbeer.com/discussions/showthread.php?threadid=11228. The result was more like a brownie texture, than fluffy bread. Too bad: the texture really detracted from the taste, which was delicious. Since this batch already had one yeast failure, it makes sense that this trend would continue. I will attempt this again with the next batch of beer I make, and hopefully it will come out better.
Thu 12/15 @8:00PM — Yield was 1x 2L Growler, 2x 1L snap-tops, and 45x 12oz bottles. The wort had a wonderful aroma and smoothness. For a the priming sugar, I boiled 1/4 cup of corn sugar in 1/2 cup of water for 5 minutes, then cooled it to 80 degrees.
Thu 1/12/2012 @ 10:00 PM — I tried a bottle at the end of one week, and another bottle at the end of two weeks. Both times I was worried since there was almost no pressure released when the cap was pulled. And the pour in the glass was producing almost no head. I was not feeling good. Nonetheless, the taste was great. I just wanted a good head on the beer to present a good feeling on the mouth and the lips.
Today, I poured two bottles after the full four weeks had passed for conditioning. and I was so happy. Each bottle had a good amount of pressure released, and made about 1 to 1.5 inches of head in the glass after it was poured. The overall taste and presentation is fantastic and as good as last year’s batch.
I am so relieved and happy that my favorite beer style (porter) came out right.
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