porter recipe

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mickspangle
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porter recipe

Post by mickspangle » 10 months ago

Hi everyone, relative newbie here. managed to make a speckled hen clone that turned out ok for a first AG brew, and thought I'd attempt a version of Fullers London Porter from Graham Wheelers book. 
what I can't quite work out is that I've inputted the various weights of malts, haven't given it a reference volume to scale it against yet it's decided to scale the malts? is there something I haven't grasped about the the BIABacus?

link to biabacus

thanks in advance


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Re: porter recipe

Post by mickspangle » 10 months ago

think I've worked it out - it's because I told it I still wanted a OG of 1053. I'll have a play with that, but would still appreciate any advice or opinions. 

I've got a friendly local brewer who gave me some fullers liquid yeast of his own and basically put the whole grain bill into one big sack for me, so adjusting it is probably a bit tricky now.

If I was to brew to a higher OG and then try to dilute down to 1053 in the FV is that likely to work? fiddling around it's going to be  more like 1057.
  
Last edited by mickspangle on 30 Nov 2016, 21:40, edited 1 time in total.

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Re: porter recipe

Post by Mad_Scientist » 10 months ago

Why don't you just post up your BIABacus here?  Input what you know.


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Re: porter recipe

Post by mickspangle » 10 months ago

I couldn't work out how to upload the spreadsheet here so i uploaded it to Dropbox and linked to it in the original post

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Re: porter recipe

Post by Mad_Scientist » 10 months ago

You will need to enter your AA% of hops next.

I ran this through my BIABacus file for calculation purposes.  Assuming if you hit your 1.057 OG and volume, you would dilute 1.25 L into your fermenting vessel.  You will lose some IBU's doing so, so set your IBU's in Section D to 34 to hit 30 after dilution.


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Re: porter recipe

Post by mickspangle » 10 months ago

Thanks. I've updated it as you suggested. In some ways I'm not too bothered about not hitting the precise numbers, I just wanted a bit of reassurance that the recipe is likely to give me something that is going to be (potentially) palatable. It is only my 2nd AG brew after all.

I'm still not sure what little tweaks are made to AG recipes to make them work with the BIAB technique, and I'm still not sure which bits of the BIABacus are going to be important to me. At the moment, it's all about making sure I don't overflow the boiler when I put the grain bill in...

thanks. 

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Re: porter recipe

Post by Mad_Scientist » 10 months ago

Your mash volume is at a negative value headspace.  You can withhold some water before doughing in and add it back after the bag pull.  You should see those red warnings above Section A & B.


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Re: porter recipe

Post by mickspangle » 10 months ago

sorry for not responding - been away for work all this week. the red warnings say that the mash volume is approaching kettle limits and the vol into full mash is just under the kettle limit - I took this as a warning rather than a "this will not work". Is that right?  

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Re: porter recipe

Post by Mad_Scientist » 10 months ago

Your file looks good.  My 1.25 L comment was meant for dilution at the time, but is good you moved it to into fermenter, as your kettle is maxed out for this one.


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Re: porter recipe

Post by mickspangle » 8 months ago

well....it turned out ok I think. it's my 2nd AG so I'm still refining the whole brew day process. I bottled it new years day, and after a couple of weeks it's there or thereabouts. A bit chewy, but I'm hoping it'll mellow a bit in month or two. planning on trying a bottle every week or so until it hits it's stride. A bit fizzy too, but I made a bit of a guess with the sugar for batch priming, going for 80g into about 17L. Bottles are in secondary containment for H&S...


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Re: porter recipe

Post by mickspangle » 8 months ago

didn't turn out as dark as I was expecting, but it looks and tastes like beer :-)
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