Hey, if it’s GABF weekend that must mean I’m at home, by myself. Screw it, I’m brewing.
Porter’s been on my mind lately, since my buddy Greg and I have been extolling its virtues as the temperature drops and darkness comes a little earlier each night. Given those parameters, one of the beautiful things about living in Minnesota is that porter season lasts about 9 months.
While delving down through the brown foam of our local, I’ve been telling my midwest beer nerd amigos about West Coast iterations I’ve had this year, like Heretic and Eel River: bittersweet, balanced … puissant, even. Roasty but not acrid. Hops and black malt tempered by generous malt and that clean, all-American yeast profile.
Here’s what I’m thinking:
Big shoulders, achieved by a three-pronged attack of beefy gravity plus mid-range saccharification temp and some crystal malt dextrins to keep the final product from drying out too much (and to protect the final gravity a bit from the attenuative yeast).
A single hop charge for bitterness on the low end of medium, letting the innate acidity of roasted malt make up the difference.
The ever-so-slightly off-neutral character of BRY97 (which has been a real workhorse for me this fall) to sprinkle some trace fermentation character behind the raisin-toffee and Ribena fruit lent by the malts.
Fast turnaround, because there’s no time like the present.
Target OG: 1.058
- 80% US Pale
- 5% English Dark Crystal
- 5% English Black Malt
- 5% Pale Chocolate
- 5% Carafoam
Single infusion mash at 155.
(It is important to start heating strike water and dough-in before dawn, so you’ll appreciate being warm and able to see when you drink the finished product)
- Apollo (whole, 17% aa) to 35 IBU
(as you can see in one of the photos, I first-wort hopped the addition, just because)
- BRY-97 (3rd generation), pitch at 65F and free rise to 67-68F.
Then clean the hell up before the wife gets home. You know.
Have fun in Denver, losers. You missed out … or something. I guess. See you right here in the backyard in 2013.