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13C English Porter
English Porter
ABV5.8% OG1.055 FG1.011Grain bill
| Gladfield Ale Malt | 4 kg | 61.5% |
| Gladfield Munich Malt | 1.4 kg | 21.5% |
| Gladfield Light Crystal Malt | 0.4 kg | 6.2% |
| Gladfield Light Chocolate Malt | 0.3 kg | 4.6% |
| Gladfield Shepherds Delight Malt | 0.25 kg | 3.8% |
| Gladfield Eclipse Wheat Malt | 0.15 kg | 2.3% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | 0 min |
|---|---|---|---|
| Pacific Jade | 20g | · | 30g |
| Taiheke | · | 20g | 30g |
Yeast
| LalBrew Nottingham | 1 packet |
Water additions
| Calcium Chloride | 4 g in mash |
| Calcium Sulphate | 2 g in mash |
| Sodium Bicarbonate | 4 g in mash |
| Calcium Carbonate | 6 g in mash |
| Magnesium Sulphate | 1 g in mash |
| Lactic acid (88%) | 5 drops in sparge |
Tasting notes
Smooth, creamy porter with malty chocolatey character. Third brew of this recipe. Kegged.
Fermentation profile
Gravity
1.055OG
1.011FG
80%Attenuation
13d 5hTo terminal
Temperature
21.9°CPeak
17.3°CMean
6.3°CMin
15.6°CRange
Time—Gravity—Temp—
About This Beer
Third iteration of Owen’s English Porter, on the Gladfield grain recipe he has returned to across several years.
The grain bill is consistent: Ale Malt, Munich, Light Crystal, Light Chocolate, Shepherds Delight, and a small proportion of Eclipse Wheat for a smooth finish. Pacific Jade and Taiheke split between the 60 minute addition and flameout.
Fermentation
Nottingham at 19°C for the first three days at zero pressure, then raised to 22°C for four days with the spunding valve wound in to capture CO2. Reduced gradually to 7°C over the final week.
Kegged.
How it turned out
A smooth, creamy dark beer, and in Owen’s words a great winter drink.