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by sloshed
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Expected grain efficiency (1-100): Batch Size (US gallons):  
Beer's Name: Brown Porter Style: Stouts and Porters
Substyle: (Porter)
 Original Gravity: 1.064
 Final Gravity: 1.019
 Alcohol (ABV): 5.84%
 Calories (per 12 oz.): 214
 Total IBU (Bitterness): 35
 SRM (color): 43

Ingredients: (Portions for a 5 gallon batch)
Grain 8 lbs.Pale Malt - 2 row (UK) Extract
Grain 0.5 lbs.Chocolate Malt (UK) Extract
Grain 0.5 lbs.Black Patent Malt (UK) Extract
Hops 2 oz.East Kent Goldings (Pellets% AA) Boil time 60 min.
Yeast 3 oz.White Labs British Ale (WLP005) Yeast (Ideal ferm. temp: 65-70°F)

Any worries were pretty much for naught cause this is probably my best brew yet. Its sweet and chocolaty. Nice mouthfeel, incredible had retention. Belgian lace. And the yeast really sticks to the bottom of the bottle so you dont get a lot of floaties in your glass. Who-ha-ha-ho! Cant wait to get home from work to have another one. Whooahooa! Sorry, that was a little overkill. Next time (and I will make this again. Oh, yes. I will make this again) Ill cut back on the priming sugar a bit to make it less carbonated and more creamy.
Crack the grains a lot. Bag them. Slowly bring water up to a boil, letting it hold at around 175-200 degrees for a while. Then add your bittering hops and ME and stuff. I forget how many minutes the flavor hops went for. Maybe 10. Anyway, cool and pitch yeast. Let it ferment for a week. This is where the weird stuff happened. After 8 days, when I opened the primary to rack it to secondary, the stuff was still going full-blast. Kreusen foam and all bubbly and stuff. So I racked it anyway. I didnt want to leave it on the primary trub for too long. I was sorta worried, but it seemed fine in the secondary. Left it in there 2 weeks, bottled it.

Primary Fermentor: 5 days Secondary: 2 weeks In Bottles: 2 weeks

A beer please:
�ks �lu, palun
(Ooks ur-loo, pah-lun)

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