Spellcaster: Difference between revisions
Created page with "'''<big>By Mick Harrison</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style English Porter''' <!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> I normally brew my porters on a solid London Porter base (Fullers etc) but having tasted Andys beer for the on-line club tasting I fancied a change!<br> Brewed as a clone of Elusive's Spellbound but wanted a more sessionable beer so this has been 'detuned'..." |
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Blackfield water is hard - Ca 115, Mg 38, Na99, So 17, Cl 40<br> | Blackfield water is hard - Ca 115, Mg 38, Na99, So 17, Cl 40<br> | ||
NO CRS in hot liquor tank, but added 5gr Epsom salts and 8gr Calciuim chloride to the mash | NO CRS in hot liquor tank, but added 5gr Epsom salts and 8gr Calciuim chloride to the mash | ||
=== Malt === | === Malt === | ||
Revision as of 10:33, 13 June 2023
By Mick Harrison
Recipe is part of Recipe Index
BJCP 2021 Style English Porter
I normally brew my porters on a solid London Porter base (Fullers etc) but having tasted Andys beer for the on-line club tasting I fancied a change!
Brewed as a clone of Elusive's Spellbound but wanted a more sessionable beer so this has been 'detuned' a bit!
Awards
LAB Open 2023
2nd - Porter and Stout table
Statistics
- Batch size - 40l
- IBU 25
- ABV 4.7%
- OG 1.048
- FG 1.012
- EBC 75.6 (dark for a porter)
- 48 litres into fermenter (over sparged!)
Ingredients
Water
Blackfield water is hard - Ca 115, Mg 38, Na99, So 17, Cl 40
NO CRS in hot liquor tank, but added 5gr Epsom salts and 8gr Calciuim chloride to the mash
Malt
- All Simpsons Malt as used by Elusive
- Low colour Pale Malt, 3 EBC, 7.36kg, 71.8%
- Brown Malt, 525 EBC, 1kg, 9/8%
- Crystal Dark, 267 EBC, 1kg, 9.8%
- Crystal Light, 104 EBC, 440gr, 4.3%
- Naked Oat Malt, 3 EBC, 220gr, 2.2%
- Chocolate Malt 1200 EBC, 220gr, 2.2%
Hops
- 50gr Target, 9% AA, 25 IBU, boil 75 mins
Yeast
Nottingham, 2 packets
Process
Mash
Single infusion mash, Full Body, Batch Sparge
Boil
Hops in at rolling boil for 60m mins
Protofloc added and boil for another 15 mins
Ferment
Rehydrate yeast and pitched at 20°C
Completed in 8 days including diacetyl rest