Monkey See , Monkey Brew

Friday, 15 February 2019

1832 PORTER

Hill`s of Cromford  ,
PORTER  : 11 Th June 1832
Original Gravity : 1.058  Vatting/C.V Gravity : 1.022 RACKING GRAVITY : 1.019 
                                                                                      Final Gravity : 1.015

IBU  :  50     Alcohol By Volume : 4.5 - 5 %

                                              MALT 
Chevalier Pale Ale Malt                                     100 %

Black Malt   @ + 2.6 % of the weight of the grist .
                                             
                                                            MASHING
LIQUOR PROFILE : Burton On Trent .
Pre warm the mash tun with BOILING LIQUOR before mashing in , to 1 - 1.5 " above the plates / filter bed .
1 St Mash Heat : At the start of the mashing process , use 2.415 L/Kg of liquor to mash in at 50 c , and allow 15 - 25 minutes to mash .
2  Nd Mash Heat : 60 c @ + 15/20 Minutes - + 45 Minutes , at 0.585 L/Kg
3 Rd Mash Heat  : 65 c @ + 45 - + 120 Minutes , at 0.685 L/Kg
4 Th Mash Heat : 71.5 c @ + 120 - + 150 Minutes , at 0.815 L/Kg

AT Taps , slowly open the valve on the mash tun and return any turbid 1 St runnings over the top of the mash , and continue this until a BRIGHT & CLEAR WORT is running with consistency ; then send to the copper

SPARGING :   At Taps + 10 Minutes , at 70 c and at 2.600 L/Kg

                                                            COPPER
A 2.25 total boil time , with a 25 minute condensing boil before the first charge of hops @ Let Off - 110 mins at 1.045 .
2 Nd Charge @ Let Off - 70  at 1.054 
At Let off - 10 minutes , add copper finings and stand for 1/2 hour at let off before cooling to pitching heat and sending to the hop back for a half hour stand .
HOPS :   1 St Charge : Goldings 15 ibu , French Fuggles 15 ibu
               2 Nd Charge : Goldings 12 ibu , Saaz / Hallertau / Strisselspalt 8 ibu
HOP BACK ADDITIONS   As a percentage of the whole bittering hop charges weight .
Goldings 6 %
RACKING HOPS ( To C.V ONLY) :  10 G each of Goldings and Saaz etc , and 5 g of French Fuggles  at racking to the C.V from the main fermentation vessel , for a 25 - 30 litre racked volume .
                                                                   YEAST 
A Burton on Trent type LIVE BARM / ACTIVE YEAST STARTER at 2 g per barrel litre pitched at 20.5 c and rouse at pitch + 6 hours and again at + 12 - 14 hours before dropping to a secondary f.v at 1.053 . Rouse at drop + 8 and at every 8 - 10 hours until 1.028 .
                                                      ATTENUATION PROFILE 
DAY     Hour    Heat      Gravity 
   1             p      20.5        1.058
   2             x      20           1.055     Drop to Second F . V
   3             m     20           1.048
                  e      21           1.040
   4             m     20           1.035
                  e      20.5        1.030
    5         noon   20           1.026  Send to C.V / VAT and cool to 13 c during / on entering c.v /vat .
    5            e      13           1.024
    6            m     13           1.023
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    X Date        @ 13 c      1.019 - 1.018 
Rack to containers at 1.019 - 18 degrees gravity and stand at 14 c for one week before cellaring for 1 month at 10 c before adding the barrel finings and rolling well . Stillage for 56 hours before venting and tapping , then allow 36 - 48 hours to condition ( @ 12 c) before drinking and enjoying.

Bottling :  Bottle at 1.018 at 14.5 - 15 c and stand at 12 - 13 c for 2 - 3 weeks before cellaring for 1 - 2 months at 8 - 10 c .

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