Oatmeal Porter Brew Day and Tasting 2017
This is almost the same recipe I made in 2016, but I did add some more roasted Barley to the grain bill. Here is the recipe for a finished 5 gal batch:
8 LBS Maris Otter 62.7%
1 LB Flaked Oats 7.8%
12 oz Roasted Barley (Simpsons) 5.9%
12 oz Victory Malt 5.9%
10 oz Chocolate Malt 4.9%
8 oz Flaked Barley 3.9%
8 oz Black Barley (Stout) 3.9%
8 oz Crystal 80L 3.9%
2 oz Chocolate Malt (450 SRM not sure why I have this) 1%
2 oz Willamette 60 mins Alpha 4.8% Beta 4%
Mash in temp for this beer was 156 for 90 mins.
1st Runnings 18.75 Brix
2nd Runnings I did not take
Pre Boil wort was 8 gals
Pre Boil G was 1.048
60 min Boil
OG was 15 Brix
A started was made using a can of fast pitch.
Brew day went well. Temp on that Sunday was 35. For chilling the beer I let it sit covered until temp was under 100 deg then moved it into carboy. I pitched the yeast the next day.
Beer will stay in carboy until its ready to keg 3 to 4 weeks.
FG (Out Soon)
Tasting Notes (Out Soon)
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