An attempt to make a creamy porter with a little sting from the habanero
Hop substitute: Use Willamette instead of Columbus.
BREWING
Equipment: Bulldog Master Brewer & Sparger
SET 0: 69 C, Heat 22 L of water to 69 C before programming as instructed below
SET 1: 66 C, 10 minutes (mash in #1 light malts and rice shells), 2200W
SET 2: 66 C, 25 minutes (mash), 1800W
SET 3: 68 C, 5 minutes (mash in #2 on top with rosted malts), 2200W
SET 4: 68 C, 30 minutes (mash), 1800W
SET 5: 76 C, 10 min (mash out), 2200W
SET 6: 94 C, 20 min (sparging), 2200W, 14 liters 78 C slowly 15-20 min up to 29 l of wort.
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
SET (1) 5: 105 C, 75 min (Rolling boil) : #1 Hops (75 min)
Remember yeast nutricient at 15 min! Flame out #2 Hops added in whirlpool.
Chill down to 20 C.
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