Brew #59: Wendies Porter 6

Another run at the chocolate porter! :D My buddy, Steve, dropped by and had this first brew session. He brewed an extract version of an Oatmeal Stout that I think tastes really great! Looking forward to tasting how that one comes out!

Wendies Porter 6
—————-
Brewer: Josh Gum
Style: Robust Porter
Batch: 5.25 gal All Grain

Characteristics
—————
Recipe Gravity: 1.072 OG
Recipe Bitterness: 30 IBU
Recipe Color: 32° SRM
Estimated FG: 1.018
Alcohol by Volume: 7.0%
Alcohol by Weight: 5.5%

Ingredients
———–
American Munich 1.50 lb, Grain, Mashed
American black patent 0.50 lb, Grain, Mashed
American chocolate malt 0.75 lb, Grain, Mashed
American two-row 11.00 lb, Grain, Mashed
Crystal 40L 1.50 lb, Grain, Mashed

Kent Golding 0.75 oz, Whole, 5 minutes
Kent Golding 1.50 oz, Whole, 60 minutes

Irish Moss 1.00 unit, Fining,
WLP007 Dry English Ale Yeast 1.00 unit, Yeast, 1000mL starter

Notes
—–
Recipe Notes:
154f for 60min
ferment @ 66f for 10 days

Batch Notes:
OG measured 1.068
Pitched the yeast from a 1000mL starter of WLP007 Dry English Ale yeast.

Sample tastes really good. Low bitterness with chocolate notes in the background.

Brew #58: Mild

Here’s a beer you can sit down and drink many pints of and not get too faded.. Mild is a style of beer around 3.8% alcohol with a lot of flavor and decent amount of body.

Mild
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Brewer: Josh Gum
Style: Mild
Batch: 5.25 gal All Grain

Characteristics
—————
Recipe Gravity: 1.033 OG
Recipe Bitterness: 16 IBU
Recipe Color: 13° SRM
Estimated FG: 1.008
Alcohol by Volume: 3.2%
Alcohol by Weight: 2.5%

Ingredients
———–
Crystal 120L 0.25 lb, Grain, Mashed
Crystal 80L 0.75 lb, Grain, Mashed
Maris Otter Malt 5.50 lb, Grain, Mashed
Victory 0.25 lb, Grain, Mashed

Kent Golding 0.80 oz, Whole, 60 minutes

Irish Moss 1.00 unit, Fining,
WLP002 English Ale Yeast 1.00 unit, Yeast,

Notes
—–
Recipe Notes:
mash @ 154f for 60 min
ferment at 66f for 10 days

Batch Notes:
OG measured 1.038, tastes pretty good

Turned out with a bit of sour tart, wasn’t what I was shooting for and didn’t care much for it.. think the fermenter had left it slightly infected.

Brew #57: Coffee Porter

This one tastes great so far, it has a bit of roast character already.. This may turn out to be a coffee stout! We’ll see in a week to 10 days!

Coffee Porter
————-
Brewer: Josh Gum
Style: Robust Porter
Batch: 5.25 gal All Grain

Characteristics
—————
Recipe Gravity: 1.060 OG
Recipe Bitterness: 35 IBU
Recipe Color: 40° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.8%
Alcohol by Weight: 4.6%

Ingredients
———–
American black patent 0.50 lb, Grain, Mashed
American chocolate malt 0.25 lb, Grain, Mashed
CaraPils 0.50 lb, Grain, Mashed
Crystal 120L 1.00 lb, Grain, Mashed
Crystal Rye 1.00 lb, Grain, Mashed
German Munich 4.00 lb, Grain, Mashed
Maris Otter Malt 6.00 lb, Grain, Mashed
Roasted barley 0.50 lb, Grain, Mashed

Magnum(14) 0.75 oz, Whole, 60 minutes
Willamette (5.1) 1.00 oz, Whole, 20 minutes

WLP001 California Ale Yeast 1.00 unit, Yeast,

Notes
—–
Recipe Notes:
Mash @ 155f for 60 min
Ferment @ 66f for a week

Batch Notes:
OG measured 1.060

2/16: FG 1.015, tastes really pretty good. Bold roasty flavor with even bitterness, some dark chocolate notes, not much aroma though. I really like it so far.

Brew #56: Chile 6

I’m trying out a new yeast, British Ale, and this one turned out really good. I taste a good hit of spicy chile, some chile aroma, and a moderate fruity sort of flavor going on.. Kegged this last night, its going to be a winner!

Chile 6
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Brewer: Josh Gum
Style: Spice, Herb or Vegetable Beer
Batch: 5.25 gal All Grain

Characteristics
—————
Recipe Gravity: 1.063 OG
Recipe Bitterness: 41 IBU
Recipe Color: 12° SRM
Estimated FG: 1.016
Alcohol by Volume: 6.1%
Alcohol by Weight: 4.8%

Ingredients
———–
American two-row 10.00 lb, Grain, Mashed
CaraPils 0.50 lb, Grain, Mashed
Crystal 40L 1.00 lb, Grain, Mashed
Crystal 60L 0.50 lb, Grain, Mashed
German Munich 2.00 lb, Grain, Mashed

Cluster 0.65 oz, Whole, 20 minutes
Nugget 0.50 oz, Whole, 0 minutes
Sorachi Ace 0.75 oz, Whole, 60 minutes

Chiles 1.00 unit, Other, Serrano, Pasilla, Anaheim, Jalapeno (2lbs diced @ 10 minutes)
WLP005 British Ale Yeast 1.00 unit, Yeast,

Notes
—–
Recipe Notes:
Mash at 153f for 1 hour
Ferment at 66f

Batch Notes:
OG measured 1.060
Tastes good, with a big spicy bite!
FG 1.015

Here’s an extract version of this recipe for folks who read my article in BYO:

(5 gallons/19 L, extract)

OG = 1.066 FG = 1.015

IBU = 40 SRM = 12 ABV = 6%

Ingredients:

6.5 lb Light Liquid Malt Extract

1.5 lb Amber Dry Malt Extract

4 oz Maltodextrin

0.75 lb Briess Crystal 40L

0.25 lb Briess Crystal 60L

35 AAU Sorachi Ace hops (60 mins)

(0.65 oz. of 14% alpha acids)

5 AAU Cluster hops (20 mins)

(0.5 oz. of 7.5% alpha acids)

0.5oz Nugget (1 min)

1 tsp. Irish Moss (15 mins)

2lb Serrano, Anaheim, and Jalapeno diced chiles, freeze overnight before brewing (10 mins)

White Labs WLP005 (British Ale), Wyeast 1187 (Ringwood Ale)

(1 qt. / ~1 L yeast starter)

0.75 cups corn sugar (for priming)

Remove the chiles from the freezer and set on the counter to thaw. Freezing the chiles will help to break the cell walls and aid in extracting the flavor and heat compounds. Thawing the chiles helps to reduce the time it will take for the wort to return to boil after they have been added.

Full Wort Boil (preferred)

Heat 6.5 gallons of carbon filtered water with steeping grains in a nylon bag to 160f, remove steeping grains and continue to heat water to a boil. Skip “Partial Wort Boil”.

Partial Wort Boil

In the boil pot, heat 4 gallons of carbon filtered water with steeping grains in a nylon bag to 160f, remove steeping grains and continue to heat water to a boil. Follow directions in “Boil” section. After the wort, hops, and chiles have been boiled and transferred to the fermenter, prepare the water to be used for “topping off”. Heat 4 gallons of carbon filtered water to a boil for 15 minutes, transfer this water to the top off the fermenter at 5 gallons.

Boil

While maintaining a steady boil, add hops at times specified in the ingredients list.With 15 minutes remaining on the boil, remove the pot from heat and stir in the extract making sure to fully dissolve the extract that sinks to bottom of the pot. Add Irish Moss and return pot to a boil on the burner, this may take several minutes to return to a boil. Add the thawed chiles for the final 10 minutes of the boil, shorten this time if you want less spicy heat in your beer. The chiles should be very soft by the time the boil has finished. Cool wort to 66f and transfer to fermenter.

Fermentation

Aerate the wort and pitch the yeast starter. Start fermentation at 66f and let rise to 68f, holding the temperate steady at 68f until fermentation is complete. If bottling, use priming sugar and bottle once the yeast has flocculated. If kegging, transfer to serving keg and carbonate immediately. I find that this beer is best enjoyed young and fresh, you don’t worry about letting it age too long.