F+ Beer

Adventures in Homebrewing and All Things Hoppy

No Pity Porter

I brewed a porter this time, based on a “Basic Porter” recipe from one of the local homebrew supply stores.  I think it turned out pretty good.  Off flavors do not seem to be a noticeable issue.  However, the beer has a slightly light-ish quality (color and mouthfeel and/or taste) for a porter.  I don’t know if it’s real or if it’s just me.  It could be that the recipe is for a brown porter instead of the black porters I’m more used to (recipe description does not specify).

The name is thanks to a cool label design a friend sent my way (thanks, Chris). PTFC!! Check it out:

Type: “Porter”

Brew Date: 4-7-12

Base Malt (Extract): 7.6 lbs. light malt extract

Steeping Grains: 1 lb Crystal 10L, 0.25 lbs. Chocolate, 0.25 lbs. Black Malt

Yeast: White Labs WLP011 European Ale

Hops: Willamette at 5.6 alpha

Hop Schedule:

  • 0.5 oz. for all 60 min
  • 0.5 oz. for last 10 min
  • 0.75 oz. at 0 min

Additional Additives: 3/4 tsp. Irish Moss for last 45 min of boil

Gravity Schedule:

  • 1.053 at pitch 4-7-12, noon-ish (matched recipe)
  • Unknown at secondary racking (hydromicide), 4-14-12
  • 1.015 on 4-29-12 (recipe estimated 1.012)

Estimated ABV: 4.98%

Bottling Notes: 1 cup corn sugar

F-Ups:

  • That’s right, I broke another hydrometer somehow.  I’m three for three.  I bought another replacement, this time a better one from a different place.  It looks a lot thicker at the bottom, where my other ones inevitably cracked.

Other Notes:

  • Recipe called for all Goldings hops, but these were unavailable.  Instead, I used Willamette as it’s a recommended substitute (and the standby on my list that had the closest alpha acid value). I added the hops at the same schedule as the recipe, but the 0 minute addition called for 0.5 oz. instead of 0.75 oz.  I had more hops than I needed, and my sense of smell isn’t so keen sometimes, so I thought I’d kick up the hop aroma a bit.  Though I’m trying not to overhop any styles (yet), I feel an extra kick of aroma hops won’t sully the purity of the style.
  • I forgot to write down the alpha acid number for the Willamette hops I used, but it was in the 5-6% range (I’m pretty sure it was 5.6%).
  • It was a beautiful and warm day for (see my previous post about this), but this made for a slow cool-down time to reach pitching temp.  Next time I should stick the bucket in an ice bath in my sink (or invest in a wort chiller?).
  • With ice and cold make-up water, I ended up right at 5 gallons, but I added a liquid yeast starter of about 1 liter.  I came  in a little high on the liquid mark – even though it was a simple “beer” of a sort, I wonder if it contributed to the lighter nature of the mouthfeel.
  • If the Timbers had kept up on their crappy streak and didn’t win last weekend I was going to have a hard time sticking with the name.  Might’ve had to consider something like ‘Pity-Ful Porter’.  As it is, at least we can say we’re ahead of the Galaxy.
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