This is an English Porter that you can brew at home. It's a delicious, low-strength beer style that often has malt-forward flavors of caramel, biscuits, and chocolate. In this video, I’ll show you how I made it, a few tips during the process, and a taste test of the final beer at the end.
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BREW SPECS
BATCH SIZE | 6 gal (22.7 L) |
ORIGINAL GRAVITY (O.G.) | 1.047 SG (11.7°P) |
FINAL GRAVITY (F.G.) | 1.011-1.013 SG (2.8-3.3°P) |
ABV % | 4-5 |
IBU | 19 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
Maris otter | 6 | 2.7 |
Munich | 1.25 | .57 |
Crystal 40L | 1 | .45 |
Biscuit | .69 | .31 |
Pale Chocolate | 1 | .45 |
Chocolate malt | .19 | .085 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
Warrior | 60 | 0.4 | 11 |
YEAST
BRAND | VARIETY | VOLUME (mL) |
Imperial Yeast | House | 310 |
PROCESS
MASH | BOIL | FERMENTATION |
45 min. | 60 min. | 7-10 days |
52 °F (11°C) | | 66°F (19°C) |
NOTES
Pitch yeast at 64°F and let rise to 66°F.
When gravity drops to about 1.012, raise fermenter to 68°F until fermentation is complete.
Do a diacetyl test to ensure none is present before crashing. Details on diacetyl: https://www.whitelabs.com/news-update-detail?id=54&type=NEWS
Dump the trub/yeast from the fermenter or transfer to a secondary fermenter.
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