blueberry cheesecake porter - American Porter |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.086 |
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FG: 1.021 |
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ABV: 8.52%
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Bitterness: 43.64 (tinseth)
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IBU/OG: 0.51 |
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Color: 31.6° SRM
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Calories: 8.52 per 330ml
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FERMENTABLES |
| 21.1% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 2.6% |
0 |
Caramel/Crystal 60 - US |
36 |
60 |
Mash |
| 3.2% |
0 |
Special B - BE |
30 |
180 |
Mash |
| 1.8% |
0 |
Black Patent Malt - UK |
25 |
500 |
Mash |
| 2.6% |
0 |
Chocolate - BE |
30 |
340 |
Mash |
| 52.8% |
0 |
Pale 2-Row - US |
37 |
1 |
Mash |
| 2.6% |
0 |
Munich Dark - DE |
37 |
15 |
Mash |
| 10.6% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 2.6% |
0 |
Honey - US |
35 |
1 |
Mash |
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HOPS |
| 0 |
Willamette |
Pellet |
Boil |
5 Minutes |
5 |
3 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
60 Minutes |
5.5 |
16.54 |
| 0 |
Northern Brewer(US) |
Pellet |
Dry Hop |
11 Days |
9 |
0 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
5 Minutes |
5.5 |
3.3 |
| 0 |
Northern Brewer(US) |
Pellet |
Boil |
30 Minutes |
9 |
20.8 |
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YEAST |
| Danstar Nottingham |
80% |
| Windsor Dry Ale Yeast |
71% |
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OTHER INGREDIENTS |
| 2 |
each |
Mexican Vanilla Beans |
0 minutes |
Secondary |
| 4 |
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Blueberries |
0 minutes |
Primary |
| 0.26 |
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Fermaid |
20 minutes |
Boil |
| 1 |
each |
Whirlfloc |
0 minutes |
Boil |
| 1 |
tsp |
Gypsum |
0 minutes |
Boil |
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INSTRUCTIONS |
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Black & Blue
BREW DAY. 6 gallon batch
Strike water (8.89 gallons) temp 166 degrees.
Grain-in temp 156 degrees.
GRAIN BILL:
MASH-IN 1st addition- 10 lbs- pale 2-row
4 lbs- Maris otter
2 lbs- flaked oats
1/2lbs- dark Munich
1/2lbs- caramel 60L
1/2lbs- honey
1/2lbs- chocolate
2nd grain bill late addition:
.6lbs- special B in at 15 minutes to flame out
.35lbs-black malt in at 15 minute to flame out. Raise the temperature to 170 and allow it to sit for 15 minutes.
HOP BILL:
1oz EKG @60
1oz northern brewer @30
.50oz of each EKG/willamette @5 minutes to flame out. =3 oz total
YEAST: {pitch @70 degrees}
Windsor (59°F and 72°F). and Nottingham (between 50°F and 72°F) dry yeast co-pitch. Fermentation temperature should be 66 degrees for the first week and gradually raising it to 70 til day 25 then cold crashing for days 26-28.
SALTS: 1 Campden tablet to strike water. 1tsp gypsum (as per pH level or if needed)
Lactic acid (as per pH level or if needed)
1 tablet of Whirlfloc. (Added at 15 minutes to the end of boil)
9 grams of fermaid O at flame out.
Additions: -2 vanilla beans (spilt and scraped. Soak in vodka for 2 days) at day 14 of secondary.
-Blueberry flavor is added 3 days before racking out. -cacao nibs added after primary fermentation (day 14 with the vanilla bean) Soak nibs in vodka for 2 days.
Primary duration is one week.
Secondary duration is 3 weeks for conditioning purposes.
Note: test the gravity from the wort right after pulling the grains cool down the wort to 70°.
Check the gravity of the wort after it’s cooled down to pitching temperature.
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