Based off of Founder’s Porter.
- OG: 1.073
- FG: 1.028
- 6.8% ABV
- 44.8 IBU
- 50 degree SRM
Ingredients
% LB OZ Malt or Fermentable
- 66% 7 4 Light/Pale Malt Extract Syrup
- 11% 1 4 Chocolate Malt
- 9% 1 0 Munich Malt
- 6% 0 10 Cara-Pils/Dextrine
- 3% 0 6 Crystal 120L
- 2% 0 4 Black Patent Malt
- 2% 0 4 Malto-Dextrin
use time oz variety form aa
- boil 60 mins 0.75 Nugget pellet 13.0
- boil 20 mins 0.75 Hallertau pellet 3.1
- boil 20 mins 0.75 Willamette pellet 5.5
- post-boil 45 mins 0.25 Willamette pellet 5.5
- post-boil 45 mins 0.25 Hallertau leaf 3.1
Yeast
- White Labs California Ale (WLP001)
Extras
- Last 15 minutes of boil add 1tsp of Irish moss
- Last 15 minutes of boil add 1tsp of Yeast Nutrient
- 0.5 cups of table sugar for priming
For this beer I employed a mini-mash technique. I took the
specialty grains and placed them in an insulated (blanket wrapped
around) bottling bucket and mashed 155 degree F. This is before I had
built my MLT (mash, lauter tun) cooler. The mash step ended up mashing
at a much lower temperature some where in the 140s, which ended up
giving me more fermentables. This made me worry that I wouldn’t have
the body that I was hoping for in the finished product and it would
finish too dry. My initial sparge technique wasn’t much better. I used a
strainer that I had purchased a while ago and attempted to pour the
wort through the strainer and into my kettle. It sort or worked but I’m
sure I ended up pouring a lot of proteins and some grain into the
kettle. Meanwhile, I was simultaneously heating my sparge water to 170
degrees F. I poured that onto the top of the grains let it sit for
another 10 minutes and attempted to lauter (pour through strainer)
again. I ended up with around two gallons of water, brought it up to a
boil, followed my hop schedule and added the extract in the last 15
minutes. This time I was able to use a wort chiller, which really helped
speed up the cooling process. I poured it through a funnel and strainer
into my carboy and topped off with water up to 5 gallons, aerated and
pitched my yeast. I let it sit in primary for 3 weeks and then bottled. I
let the beers condition for 2 weeks, but initially they had an issue
with fusel alcohol, but that has long since faded as they yeast in the
bottle are cleaning things up.
Tasting notes
I’m really happy with the way this one turned out. The only thing I
would change might be my mash technique, so I don’t extract as many
tannins. This was before I constructed a mash tun so I worked with
what I had. There isa lot of dark chocolate in the aroma and a little
bit of roastiness. The mouthfeel is very nice. Thicker then anything I
have brewed before with moderate carbonation. Its pitch black, with a
nice thick tan head. The head retention is not what I prefer, but it
does last a little while and eventually die down to a thick lacing on
the top of the beer. The taste is chocolatey, roasty, and a small
amount of tannins. Overall I’m very pleased with this one. The FG
finished at around 1.020 which is higher than I had calculated but
better than I thought it would finish. The OG was 1.071, thus, giving me
an ABV of 6.8%
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