To start off 2021, we put together this video capturing a brew session. I haven’t brewed a porter in a long time and a recipe in the January/February 2021 issue of Brew Your Own Magazine caught my eye. Seeing the call for Brown Malt inspired us to take time to coordinate our schedules so we could put this video together for you. Take a look at this Brow Brau Porter Brew Session.
Ingredients and Process
Ok – most of this information is coming right out of BYO magazine, so pick up the issue if you want the full story. I did have to modify the yeast strain because Jasper’s Home Brew Supply didn’t have what the recipe called for. Well, they had SafAle S-04 but I didn’t want to use that yeast.
8 pounds (3.6 kg) Crisp Maris Otter pale malt
2 pounds (0.91 kg) Crisp brown malt
0.3 pounds (0.14 kg) Crisp black malt
1.5 ounces (42 grams) of East Kent Goldings Hops (~5.1% AA) added with 60 minutes to go in the boil
Wyeast 1028 London Ale
The article has rice hulls listed as an optional addition. I didn’t add any. I had no fears of a stuck sparge.
I mashed for 60 minutes, and the temperature stayed between 155°F – 150°F (68°-66°C). Collected about 2 gallons of wort from the first runnings, so I collected 4.5 gallons from the second runnings.
Once all the wort was collected, I boiled it for 60 minutes and then chilled it down to 65°F (18°C). Once it was chilled, I racked it to my clean, sanitized fermentor and pitch the swelled packet of yeast.
The starting gravity was 1.049. We’ll see what the final gravity ends up being and how this beer tastes in the future post/video.