Brew date: August 5th, 2019
Bottle date: TBD
Walrus is my American-style porter, BJCP category 20A. My starting point for this recipe is a clone recipe I had come across for Founder’s porter, but I’ve also modified it quite a bit. I am targeting the mid-range for ABV but towards the upper range on IBU. As with all my beers, it will be bottle conditioned, which is not my preference in this case but I will work with what I’ve got.
I mashed all grains together, rather than cold steeping the dark grains. I will likely try cold steeping in future batches. I had planned to use Escarpment Labs’ Scottish ale yeast, but upon making a starter I found the yeast to not be viable any longer.
Batch size: 20L into fermentor (Actual: 21.6L)
Mash volume: 17L
Sparge volume: 13.75L
Target OG: 1.062 (Actual: 1.061)
Target FG: 1.014 (Actual: 1.012)
Target IBU: 45
Water additions (Vancouver tap base water):
4g Baking soda
Salts were added to full volume (at 55C) and portioned off for mash and sparge afterwards.
4.00 kg BC Select 2-row pale
0.50 kg Munich II (Weyermann)
0.25 kg Flaked oats
0.20 kg Pale Chocolate (Thomas Fawcett)
0.15 kg Chocolate (Thomas Fawcett)
0.18 kg Crystal 120
0.08 kg Black patent
55C for 20 minutes
67C for 70 minutes
75C for 10 minutes
Mash out with 73C water
Boiled for 90 minutes
25g Nugget (14.8% AA, 2016) added at 60 mins (~38 IBU)
35g Willamette (5% AA, 2019) added at 20 mins (~7 IBU)
Whirfloc 1/2 tablet added at 20 mins
US-05 (1 x 11.5g packet) pitched at 70F
FTSs set to 64F for first 48 hrs
Brew Day Notes:
Brewed on the patio. Mashed in 12:45pm at 55C. Bumped up to 67C at 1:10. Reached that temp at 1:20. Raised to 75C at 2:30. Sparge started 2:45, finished 3:00. Boil start 3:45. Transfer took about 25 minutes. Pitch temp was 74F, but set the FTSs to 64F.
[Aug 17, 2019] Primary pull. Down to 1.012, below target FG by a couple points. Aroma of chocolate and coffee. Nice full body, quite a dry finish with a touch of perhaps some higher alcohols. The warm fermentation is a little evident on the finish.