Export India Porter Clone, Batch 51

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: English Porter (13C)
Boil Size: 7.04 galStyle Guide: BJCP 2015
Color: 42.0 SRMEquipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)
Bitterness: 49.0 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 9.60 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
14.40 oz Brown Malt (65.0 SRM) Grain 2
14.40 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
14.40 oz Chocolate Malt (450.0 SRM) Grain 4
6.40 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.00 oz Brewer's Gold [8.9%] - First Wort Hops 6
0.50 Whirlfloc Tablet (Boil 15 min) Misc 7
1.50 oz Goldings, East Kent [5.2%] - Boil 15 min Hops 8
0.25 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.60 oz Goldings, East Kent [5.2%] - Boil 5 min Hops 10
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 11
2.50 oz Goldings, East Kent [6.1%] - Dry Hop 3 days Hops 12

Notes

From BYO, October 2017, Pg 71, “The Kernel Brewery’s Export India Porter Clone”. Hops changed due to availability. 2017-10-15: Brew Day: Only error was to add the final hop adition 5 min early - it went in with the yeast nutrient. Otherwise very smooth. 2017-10-16: Temp up to 72°F yesterday and today. I am keeping the room temp at 66°F. 2017-10-17: Still as yesterday. Going away for a few days. 2017-10-24: Racking to secondary along with 2.5 oz of EKG hops. SG is 1.019@66.0°F or 1.020. Even flat and warm, this stuff s great! 2017-10-25: Raised room temp to 68°F this morning to encourage yeast to complete. Carboy is now (13:00) at 67°F and bubbling remains slow. Much later in day: problems with the dry hop bag have been creating overflows through the lock. I would use the Wine-Thief to remove the beer in the carboy neck just to have it fill and fill the airlock again. While very difficult, I removed the dry hops bag (2.5 oz of EKG) - hopefully without contaminating the beer. Grrrr…. Need to use fewer hops in more bags and with weights - or do it in the keg next time. 2017-10-26 09:46: I want the room temp down at it’s normal 66°F so I am putting the belt on the 5G plastic carboy. It fits loose with the small spring so I suspect its warming contribution will be low - which I want. The carboy currently read 68°F. 2017-10-27 08:22: Carboy temp now at roughly 74°F and bubbling has not realy improved, but continues slowly. 14:12: Still 74°F and minimal bubbling. I don’t like the temp so high without any benefit. I just unplugged it the heat belt. 2017-10-31: Checked SG with Refractometer. 9.2 Brix and OG of 1.068, results in SG of 1.017. On target per BeerSmith. Carboy temp was 66°F. Racking to Keg #6. 2018-05-23: Kicked and much loved!