I got a hold of some magic Denny yeast… 1450 LOL
BUT I also have wlp090 super yeast
anyways, Im going to use dennys in Porter recipe I just made… 1.057 starting gravity
with of course a big phat aXX mama starter 1.0 pro ale starter size
which one to use??? Im leaning toward the Dennys… I need to male my starter today as im brewing Saturday or Sunday
let me know what you guys would use BUGU RATIO: 1:1 MAYBE??? OR Use the reference standard of .68
All Grain
Style: American Porter (going for a smooth porter)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.52 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 2brew559
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.63% **IBU (tinseth): 39.02 ( working on this/ suggestions?)
SRM (morey): 34.97
Fermentables
Amount Fermentable PPG °L Bill %
**7.5 lb German - Floor-Malted Bohemian Pilsner 38 1.8 69.8% or Briess 2 row
1.5 lb German - Munich Dark 37 15.5 14%
0.75 lb German - Chocolate Wheat 31 413 7%
0.5 lb United Kingdom - Crystal 60L 34 60 4.7%
0.5 lb Patagonia Black Pearl Malt 28 340 4.7%
**10.75 lb Total **
Hops (fine tuning this today) ANY SUGESTIONS??
Amount Variety Type AA Use Time IBU
0.5 oz Magnum Pellet 13.7 Boil 60 min 25.43
1 oz East Kent Goldings Pellet 6.3 Aroma 15 min 11.61
1 oz East Kent Goldings Pellet 6.3 Boil 2 min 1.98
Thank you sir ! I’m going to use your Yeast on my porter
And start my ferment schedule:
week 1 - 65F 2/degree rise temp controller)
Week 2 - 68F
Week 3 - drop to 65 or low 30s or leave at 68F?
Week 4- see week 3
Week 5 - cold crash 34F
Week 6 - transfer to Keg and cold crash with Gelatin
I know 2 cold crashes. But I’m a cold crashing mofo!
***Edit: its dark beer so just one cold crash , now I feel weak…lol
Let the beer make it’s own schedule. That’s a fairly low gravity beer and shouldn’t take that long. I’d set it at 63-65 and leave it there until you;re almost at FG. Maybe 5 days, maybe 10…take gravity readings. Raise to 70-72 for 2-3 days, then crash to 33 for 2-3 days.
I was going to make another Amber with it…I was in a bad place…lol trying to decide… Amber…Porter… Amber…Porter… but …I went to the dark side [emoji12] and decided on the Porter
As I figured it’s cold and dark beers take a while to smooth out…
Next time though I will make a Amber with it…
I bet my Amber Ale recipe I posted would be awesome on Denny’s!
Hmmm…[emoji6]
So trying to decide on hops to use for tomorrow’s brew - Porter
Also I usually use Muesli bags to contain hop additions 1 bag per addition - (I use pump and plate chiller)
Does the bags lower my utilization, if so do you add a percentage to compensate?
example Porter BUGU ratio target is .66 so If im using bags then maybe add 10% to that?
then the .66 ratio would be more like .72 ratio???
All Grain
Style: American Porter (going for a smooth porter)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.52 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 2brew559
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.63%
**IBU (tinseth) working on this/ suggestions?)
SRM (morey): 34.97
Fermentables
Amount Fermentable PPG °L Bill %
7.5 lb Castle Belgian Pilsner 69.8%
1.5 lb German - Munich Dark 37 15.5 14%
0.75 lb German - Chocolate Wheat 31 413 7%
0.5 lb United Kingdom - Crystal 60L 34 60 4.7%
0.5 lb Patagonia Black Pearl Malt 28 340 4.7%
10.75 lb Total
yeast: Dennys favorite 1450 - Yummy for my tummy…LOL
Hops (My current on hand inventory: East Kent Goldings, Williamette) **Cascade: I dont have currently, Can go to brew store and purchase Amount
*0.5 oz Magnum Pellet Boil 60 min * 1 oz **Cascade Pellet Flavor 15 mins 1 oz Willamette Aroma 5 mins
last question? Would I lower the flavor and aroma addition amounts and up the bittering instead since this is a porter? I used 1oz additions because i kinda like to use my inventory rather than store open packages of pellets; and have them go stale… I dont have a vacum sealer if your wondering
working on this/ suggestions?)