cluckk
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- Pitched two packets
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.063
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 35.7
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 1 Week at 68
- Secondary Fermentation (# of Days & Temp)
- 2 weeks at 70
- Additional Fermentation
- none
- Tasting Notes
- This is an easy drinking porter with nice coffee and chocolate notes.
Grain Bill:
11 lbs. Maris Otter Pale Malt
1 lb. Chocolate Malt
12 oz. Black Patent Malt
8 oz Flaked Wheat
Hop Schedule:
0.50 oz East Kent First Wort addition.
1.50 oz. East Kent at 60 minutes.
1.00 oz. Fuggles at 15 minutes.
One hour mash (1.25 qt/lb) at 152 Deg F.
Batch Sparge.
This beer is named for the Battle of Puebla, since I first brewed it on Cinco De Mayo (which commemorates that battle). It is meant to be dark, and bitter with a fairly sweet finish.
The color is deep and dark black--without even a hint of red around the edges. The flavor had a bit of the Black Patent ash character, good strong coffee and chocolate. Hop bitterness is present but mostly hidden behind the malt. No hop aroma.
Note: I brew with local water that is dechlorinated and kettle salts calculated according to Bru'n Water Spread sheet. You may have to adjust your own water accordingly.
11 lbs. Maris Otter Pale Malt
1 lb. Chocolate Malt
12 oz. Black Patent Malt
8 oz Flaked Wheat
Hop Schedule:
0.50 oz East Kent First Wort addition.
1.50 oz. East Kent at 60 minutes.
1.00 oz. Fuggles at 15 minutes.
One hour mash (1.25 qt/lb) at 152 Deg F.
Batch Sparge.
This beer is named for the Battle of Puebla, since I first brewed it on Cinco De Mayo (which commemorates that battle). It is meant to be dark, and bitter with a fairly sweet finish.
The color is deep and dark black--without even a hint of red around the edges. The flavor had a bit of the Black Patent ash character, good strong coffee and chocolate. Hop bitterness is present but mostly hidden behind the malt. No hop aroma.
Note: I brew with local water that is dechlorinated and kettle salts calculated according to Bru'n Water Spread sheet. You may have to adjust your own water accordingly.