7/13/2010
True Brew All Malt Porter
Start date: 7/11/2010 bottle date: 8/27/2010 drink date:
BG: 1.048 FG: 1.015 ABV: 4.33
Hop Bittering units: 5.5
Ingredients
1 can unhopped dark malt extract
2 lbs dark DME
8 oz maltodextrin
6 oz chocolate grain malt
1 oz hop pellets
1 pack of yeast
Process
· boil 1.5 gallons water
· Steep grains for 20 minutes
· Add malt, hops, and maltodextrin to boil
· transfer to fermenter
· ferment for about a week, take hydrometer reading when fermenting is done
· keg it
Comments
This was a standard boil process. We made this on the same day as the Scottish Ale. That was the 2nd time we've made 2 batches in one day. It makes for a long, but fun day. It was a dark, rich looking and smelling wort. The fermenting started a little slower than usual. We noticed this with the European Bock and Belgian Tripel too. Not sure if this happens with richer, fuller boils compared to lighter brews. We are planning on transferring this to a secondary fermenter in a couple of days just when the fermenting finishes up.
The Porter has been in the secondary for about 3 weeks now. We are finally going to bottle it today. We are switching it up to bottles instead of a keg to see if we're getting lackluster results due to the kegging process or due to our brewing process. Not that this one example will give us a definitive answer. We may have let it sit in the secondary fermenter a week too long, but it shouldn't be too big of a deal. That's the good thing about a secondary fermenter- you can let it sit a little longer since it is not mixed up with active yeast and sediment anymore.
This was another mild success. I did a comparative taste test with our Porter and a Duck Rabbit Porter and ours wasn't too bad. Obviously the Duck Rabbit was very good and you knew right away that it was a typical porter. Our porter was very drinkable. It was very dark and tasted like a typical porter but not as robust and strong.
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