Description

This is a Community Recipe created by kyle_t

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included)

Ingredients Included

Crisp Torrified Wheat (250 grams)
Crisp Crystal 150 Malt (250 grams)
Crisp Brown Malt (600 grams)
Crisp Maris Otter (3800 grams)
Bramling Cross Whole Hops 100g (1 pack)
NBS Ale Yeast 12g (1 pack)

Method

Beer Style (main): British Ales
Beer Style (sub): Brown Porter
Batch Size: 23
Original Gravity: 1050
Final Gravity: 1012
ABV %: 5
IBU: 30
Mash efficiency: 78
Brewing equipment: 3 Tier Stainless.

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 90
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

40g @ 60 minutes.
30g @ 10 minutes.

Whirlpool / hop stand:

30g @ 80 deg/c for 10 minutes or 30g dry hop.

Yeast: NBS Ale Yeast x 1
Fermentation temperature/steps: 21 for 4 days, 14 for 1 day, 10 for 1 day and store at 12 deg/c.

Secondary additions:

1 tsp Irish Moss and 1/2 tsp of yeast nutrient @ 10 minutes in boil.

Comments:

This is easily one of my most successful recipes and is a regular crowd pleaser, inspired from the likes of Fullers London Porter and tweaked over many repetitions, Great Eastern Porter is a true to style beer.

A rich, full bodied and malty brew, counteracted by a delicate dark fruit aroma and balanced bitterness.

My usual water profile for this beer is +/- 200ppm Calcium, 150ppm SO4, 225 – 300ppm Cl and 150ppm CaCO3, the rest is up to you!