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:
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
- 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
- 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
- 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.
- 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.