Winter time is here! I always think Porter is the ideal winter beer. You're looking for a smooth and velvety, ink dark brew, with great malt notes and a thick and dense head that will give you a great foam mustache. Awesome in front of a fire place! The key is to balance hops and malt so that none dominates the other but rather play in perfect harmony. A real winter warmer also need to have some punch to it, looking for an alcohol content of 6% or more. I added some Malt extract to spike the gravity a bit, unfortunately with my equipment I don't seem to be able to extract all the sugars when going above 9lbs of grain.
BREW DATE: 12/10/2016
BOTTLING DATE: 01/08/2017 after 1 week in the secondary fermenter
GRAIN BILL: 13lbs total
-6lbs Rahr 2-row Malt
-2lbs Jarvis 6-row Malt
-3lbs Weyermann Dark Munich Malt
-1lb Caramel 60L Malt
-1lb Chocolate 110L Malt
-1lb Briess Amber 10L DME
MASH-IN: 1 hr at 155F, Mash-out 10 min at 170F. Fly sparked with 175F water.
HOP SCHEDULE:
-60min 1oz German Hallertauer Mittelfrueh
-30min 1oz German Tettnang
OG: 19.5 brix for 12l wort filled up to 20l => alcohol content should come out at 6.4%.
YEAST: Wyeast Ringwood Ale
TASTE NOTES: Awesome! This one came out great with loads of flavors, toffee, malt, caramel, mocha and just very slight noble bitterness as expected from the hops addition.
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