29 replies to this topic

[positiveContact]

This is based on a recipe I made in the past that I remember liking a lot.  I had to change a few ingredients based on what I have.

 

10 Gallons

 

16 lb 2-row

2   lb Munich

1 lb Crystal 77

1.5 lb chocolate malt

0.25 lb Carafa III

0.25 lb Victory

 

mash @ 150F

 

1.2 oz nugget at 30

1 oz columbus and 0.5 oz chinook at 5

1 oz columbus and 2 oz chinook at flameout

 

final water:

Ca: 82ppm

Mg: 3ppm

Na: 29ppm

Sulfate: 58ppm

Chloride: 128ppm

Bicarb: 27ppm

 

fermenting with Verdant (last time used WL002) yeast.  Will this yeast work here?  I'm going to use this beer's yeast cake (part of it anyway) to make an IPA next.  thoughts on optimal fermentation temperature from those that have used it would nice as well.  Thanks!

 

[positiveContact]

I'm pretty sure Drez has said this is like London Ale III so I guess it should work.

 

I think I'm going to go with 67F.

[HVB]

I think it all sounds good. I would start at 65 for a day or so then let it move up but your plan should be solid too.

[positiveContact]

I think it all sounds good. I would start at 65 for a day or so then let it move up but your plan should be solid too.

 

whoops, overchilled a little so actually starting at 64F but I'll just let it naturally warm up to 65F.

[positiveContact]

we have liftoff!  adjusted the temp controller setpoint to 67F but unplugged the heater so it will just get there naturally.  it's really cranking though.

[positiveContact]

This yeast is going nuts.

[positiveContact]

still going hard this morning.  I figured it would have seriously ramped down by now.  fortunately no yeast blow outs into the blow off tube.

[positiveContact]

damn, this yeast is crazy.  crud in the jumper to my serving keg that I'm purging!

 

now I'm going to have to disassemble and fully clean 

[Gusso]

still going hard this morning. I figured it would have seriously ramped down by now. fortunately no yeast blow outs into the blow off tube.

You jinxed yourself!

[positiveContact]

You jinxed yourself!

 

I thought I was past the high risk period

[positiveContact]

finished at 1.013.  75% attenuation.  I suppose that seems about right given the high amount of roasted and crystal malts in here.

[positiveContact]

solid porter.  nice chocolate derived roasty flavor and tastes nice and rich despite the moderate ABV.

[positiveContact]

Woah, at 2 weeks this is super tasty.

[positiveContact]

Making this one again soon. No time to come up with anything too fancy. I'm going to need to do another sub because I'm out of carafa III. I think I have some carafa Ii special or I could just use RB or something like that.

[positiveContact]

Gear is clean and sanitized. Grain and water measured.

[HVB]

Gear is clean and sanitized. Grain and water measured.

look at you go .. jealous 

[positiveContact]

Hopefully yeast shows up as planned tomorrow!

This is batch 6 of this year. I think I'm usually a month or two ahead of this.

[Gusso]

Hopefully yeast shows up as planned tomorrow!

This is batch 6 of this year. I think I'm usually a month or two ahead of this.

I probably tripled that, although I've slowed considerably the past 2 months. I'm still trying to time my Phantasm experimental brew.

[positiveContact]

I probably tripled that, although I've slowed considerably the past 2 months. I'm still trying to time my Phantasm experimental brew.

These kids take up a lot of time.

[positiveContact]

pH was a touch low at 5.2.  predicted was on the high side of 5.3 (just nudged down below 5.4 on bru'n water).  typically I end up "high".

 

my whole house water filter (just GAC and coarse particular filter) wouldn't change anything to do with mash pH, right?  I treated my water with a campden tablet before and after I installed the whole house filter so no change there really either.