Fuller's London Porter Clone, Batch 35
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: English Porter (13C)|
|Boil Size: 7.03 gal||Style Guide: BJCP 2015|
|Color: 33.3 SRM||Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)|
|Bitterness: 29.8 IBUs||Boil Time: 60 min|
|Est OG: 1.057 (14.1° P)||Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb|
|Est FG: 1.017 SG (4.4° P)||Fermentation: Ale, Two Stage|
|ABV: 5.2%||Taste Rating: 30.0|
|8 lbs 4.32 oz
||Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM)
|1 lbs 8.00 oz
||Brown Malt (65.0 SRM)
||Caramel/Crystal Malt - 80L (80.0 SRM)
||Chocolate Malt (450.0 SRM)
||Fuggles [4.1%] - Boil 60 min
||Fuggles [4.1%] - Boil 15 min
||London ESB Ale (Wyeast Labs #1968)
NotesFrom http://byo.com/aging/item/2318-fuller%E2%80%99s-the-pride-of-london and originally from Fuller's themselves. Original yeast choice is Wyeast 1968 London ESB. White Labs WLP002 (English Ale) yeast is suggested as an alternate and I've an incling to try Mangrove Jack M03 UK Dark Ale.
Here is the original recipe:
Fuller’s London Porter clone
(5 gallons/ 19 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 30 SRM = 46 ABV = 5.4%
8.27 lbs. (3.75 kg) Muntons pale ale malt
1.0 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min)
(1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min)
(0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White
Labs WLP002 (English Ale) yeast
Step by Step
Mash at 153 °F (67 °C) for 60 minutes at mash thickness of 1.3 qt./lb. Boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and pitch yeast. Ferment at 62 °F (17 °C).
2016-02-16: Brew day went well. Specific gravity was 6 points over and mash efficeincy was 86%. Less mess and more eficient today although it was still 7 PM before I was all done with cleanup. Very good! I tried new sparge plumbing using a valve on the hose #5 side of the Auto Sparge T and runing the captured wort from the RIMS Rocket, through hose #5 to the Therminator. No need to recover the RIMS Rocket wort this way whn mash is complete. Steve Trott, on the Blichmann Engineering FB page, has even better ideas which I need to review.
Note that recipe calls for fermentation at 62°F but Wyeast 1968 calls for temps between 64°F and 72°F . Guess I will target 64°F .
2016-02-26: Racking to secondary. SG is email@example.com°F or 1.018. Nice roasty chocolate flavors. Some fruitiness. So far, so good.
2016-03-01: SG firstname.lastname@example.org°F or or 1.020 (I know, but I am recording what I measured!) Anyway, no progress. Recipe target FG is 1.014, but BeerSmith Estimated FG is 1.017 so we really are not that far off from that. Hmmmm....
2016-03-06: Kegging today. FG is 1.020 @ 65.9°F or 1.020, rather high. Oh well. Calculator says I need 8 psi for 2.1 vols at 40°F when kegging.