No Friday night at the fights for me. Just domestic chores and kitchen duty.
I figured it's high time to develop a malty flavor and tone down the hoppiness. On-line you can find a range of recipes for Porters so, as the Command-in-Chiefs girlfriend that we read about is a composite, so is this recipe. Note: for economic reasons I start with 10lbs of 2 row to get the discount price.
sTevo's Porter:
10 lbs 2-row
3/4 lb crystal 80L
1/2 lb roasted barley 300L
1/4 lb chocolate wheat 500L
1 oz saaz @ 4.9%
1 oz tettnang @ 4.8%
1 oz kent golding @ 4.5%
Safale US#05 dry yeast
The other day PDB brewed his #2 batch using the full grain method, solo. I called to check on his progress and he was ten minutes or so into mashing. He had the mash going on in the boiling pot which was running over. His mash was sticky and hard to stir. I lent him my Igloo cooler and it skipped his mind so he forgot to mash in it. After a short conversation I convinced him to transfer the mash into the cooler in order to gain and extra 1/2 gallon of volume. From there I believe all when well.
He confessed to needing a wort chiller because he didn't like staying up to midnight waiting for his wort to cool down in the sink. I told him that it took 16 batches for me to come to Jesus on this piece of equipment. He said "Ah a Conversion Experience". Yes there is a conversion going on...PDB is becoming a Brewing Monk.
For the sake of being redundant, here are the steps to brew, using wifey's pots and pans:
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| Mash in the Juice Box |
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| Add Hops Per Sched |
Upon Boil after Skimming
1/2 oz saaz t=0
1/2 oz saaz t=20
1/3 oz tett t=40
1/3 oz tett t=60
1/3 oz tett t=80
1/3 oz Kent t=90
dry hop 2/3 kent after active fermententation settles down
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| Employ The Coveted Chiller |
