Variation on Fuller London Porter recipe. Hop profile is different to original recipe (more hoppy). Will also add a bit of flaked maize to see what it does. Also experimenting with a mash step at 40°C prior to saccarification rest at 66°C as this is reputed to create a btter enzyme balance for the main rest stage.
2.18.75 litres as strike water into Grainfather heat to 40°C
3.Add 4.23kg pale crushed malt, 665g brown malt, 555g crystal malt, 110g chocolate malt and 120g flaked maize to strike water in stages, stir in carefully
4.Also add 120g rice husks - this is to help prevent a stuck mash at sparging
5.Check pH of wort - should ideally be close to 5.3. Adjust with Gypsum if required
6.3 step mash - step 1 - 40°C for 30 minutes then check pH
7.3 step mash - step 2 - 66°C for 50 minutes
8.3 step mash - step 3 - Mash Out at 77°C of 10 mins
9.During mash period prepare 17.5 litres sparge water at 80-85°C
10.During mash period prepare bittering hops for adding to boil 25g Challenger and 20g Mandarina Bavaria, also 5g calcium sulphate
11.At end of mash, lift out malted grains and sparge slowly with 17.5 litres sparge water
12.Add the bittering hops and calcium sulphate and boil for 100 mins
13.During the boil prepare aroma hops 20g Goldings and 20g Fuggles, also protofloc\Irish moss
14.At 90 mins boil time add aroma hops and protofloc\Irish moss, also 0.5 tsp Wyeast Yeast Nutrient dissolved in warm water
15.At end of boil (100 mins), switch off boiler and prepare post boil (late) hops - 10g EK Goldings
16.Check pH of wort - should ideally be close to 5.3. Adjust with Gypsum if required
17.At 80°C drop in late hops and leave for 20 to 30 mins
18.Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill to prepare for fermentation stage
19.Prepare and hook up counterflow chiller and syphon wort slowly into conical fermenter, allow for splashing to aid aeration
20.Use a thermometer to gauge temperature - should be around 20-25°C
21.Take a hydrometer reading of the wort and store the result
22.Top up wort with cold water to desired batch size level (23l) if necessary
23.Add primed yeast mixture and stir in carefully
24.Primary fermentation at 18-25°C (22°C optimum) until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)
25.Secondary fermentation stage - add 50g malt primings in 250ml water to conical fermenter - avoid aeration
26.After secondary fermentation, remove trub and transfer to plastic cask for cask conditioning (10 Days)
I bottled the rest of the batch after Xmas holiday (away to London to see family). This time I did not add carbonation drops. The beer is quite still now, not as carbonated as the bottles where carbonation drops were added, but I quite like this (I know some would not). But the flavour is better without the carbonation drops - not as sweet and more rounded. Scottish water (I am Glasgow based) is said to be more suited to darker beers, and certainly my experience seems to accord with this, as this brew is a success - many have said it tastes professionally made. I am sure this is down to the orignal recipe used for the grain quantities, but the extra hopping has also added a nice character to the flavour.
My third batch and the first I am pleased with the results. Recipe is based on Fuller London Porter recipe, but I changed the hop profile. It has come out very pleasingly hoppy - bitter and with a slightly fruity aftertaste. The range of malts and also the flaked maize used in the brew give it a wonderful complex character - hints of coffee. It has a nice balance between the malt and hop aspects of the flavour. I bottled about ten to 12 bottles to take to London - added carbonation drops, so the extra sugar added a bit of sweetness akin to a stout flavour. I personally prefer the brew without the extra sweetness.
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