Full Measure English Porter
It does help if you have your own water tested, but generally the water in Hull is underground water that is low in acids and salts, we can add acids in the form of AMS to the water, Just half a teaspoon of Table salt in Dark beers works wonders..
Our Porter is for the real Black Beer fans. With the same EBC as an imperial Russian Stout, loads of black, roast and Chocolate malts.
In addition to the Dark malts i have added lots of Oats, wheat and Rye to give massive body and an almost biscuity mouthfeel.
So lets Brew...
Its a standard brew process, mashing for 90mins, i always recirculate until the wort is clear, then boil for 60 mins, with hop additions at 15 mins, protafloc in at 10 mins . chill rapidly to 19'c.
OG shoul;d be around 1.046 and it will finish quite high at around 1.011, giving an ABV of 4.5% that depends on your efficiency . Ferment out at 18'c then chill for a couple of days to clear
Malts
3.4 kg Maris Otter
250g Black malt
250G Chocolate malt
250G Roast barley
250G Rye malt
250G Wheat malt
250g Torrified Wheat
350G Oat malt
Hops
25g Summit 30 mins
10G Protafloc 10 mins
15g SO4 Yeast.
OG 1046
FG 1011
Colour 57 EBC
Alcohol 4.5%
Bitterness 10 IBU