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This porter won a gold medal in Category 14: American Porter and Stout during the 2018 National Homebrew Competition Final Round in Portland, OR.
Mash at 149°F (65°C) for 60 minutes (or until conversion is complete) in 8.5 gal. (32.2 L) of strike water. Lauter and sparge to collect 9.5 gal. (36 L). Boil down to 7.5 gal. (28.4 L).
Single infusion mash at 150°F (668 C) for 60 minutes. Target 5.3 pH. Lauter then boil for 60 minutes. After flameout, allow temperature to free fall to 185°F (85° C) and add whirlpool 1 (45 minute contact time) hop addition.…
Use a step infusion mash at 127°F (53°C) for 15 minutes, 146°F (63°C) for 25 minutes, 162°F (72°C) for 20 minutes, and 172°F (78°C) for 5 minutes. Allow hops at flameout to sit for 20 min. before cooling to 68°F…
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate…
This beer was made with a reiterated mash in which wort from the first mash was used as brewing liquor for the second mash. The Maris Otter and half of the specialty grains (except the C20) were first mashed at…
Use tap water. Mash at 152°F (67°C) for 90 minutes. Batch sparge at 169°F (76°C) and boil 60 minutes. Ferment at 70°F (21°C), then allow to free rise to 80°F (27°C) after 3 days, and to 85°F (29°C) after 5…
Use BIAB single infusion mash at 152°F (67°C) for 90 to 120 minutes. Stir occasionally, keeping mash between 150 and 152°F (66 and 67°C). Remove bag. Measure gravity, adjust volumes for gravity vs. evaporation rate/boil length if needed to hit…
Add salt adjustments to mash to achieve Belgian water profile. Mash in at 147°F (64°C) and hold for 60 minutes. Water-to-grain ratio should be 1.25 qt./lb. (2.5 L/kg) Heat mash to 151°F (66°C) and hold for 30 minutes. Vorlauf for…
Mash modeled after Cantillon’s traditional turbid mash, with rests at 113°F (45°C) for 20 minutes; 136°F (58°C) for 20 minutes; 150°F (66°C) for 30 minutes; 162°F (72°C) for 30 minutes; and 168°F (76°C) for 10 minutes. Fly sparge with 190°F…
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