BeerSmith™ Recipe Cloud

Taste Notes

Steep 1 lb. Maris Otter Pale Malt with the other malted grains listed above in 6.5 quarts of water heated to a strike temperature of 175°F. The mash should then stabilize at a temperature of about 155°F. Knock it down 3 degrees if you want more fermentables. Hold at that temperature for 45 minutes then strain and sparge the grains and collect the wort. (If you can't boil a total volume of 6.5 gallons, boil it in a total boil volume of 3 gallons and after collecting the wort, top off the fermenter with room temperature water to a final volume of 5 gallons. Boiling a smaller volume in a smaller pot will allow you to cool the wort at the end of the process without using a wort chiller. Just place the boil pot into a sink of cold water and change out the water as it heats up. That will cool the wort temperature a little more slowly than using a wort chiller but it will get the job done. Just monitor the wort temperature with a sanitized thermometer.). I also only start the boil using a portion of the liquid malt extract (say 1 lb. of it). I then add the remaining liquid extract at the end of the 60 minute boil and waiting 10 minutes to sanitize it. To take a hydrometer reading to determine the Original Gravity (O.G.) of the wort, extract a sample of the wort with a sanitized Fermtech wine/beer thief (19” long) and I insert the hydrometer in it to measure the gravity instead of pouring the wort sample into a hydrometer jar. After measuring the gravity, dispose of the sample to prevent contamination of the batch. I also use a Fermtech Auto-Siphon to rack or transfer liquids from one container (fermenter) to another or during bottling (to which I attach a bottle filler). It's easier to use than a racking cane to rack the liquids. Follow this and you will have a premium chocolate porter to drink and to experiment with in future batches. Using an extract with grains recipe will really make for a fine beer, much better than plain extract alone. NOTE: add fresh blackberry or frozen in secondary