Abbeyleix 2012 Best of Show

[Rossa]

The Best of show and winner of the Stout/Porter category.
Here is a little blog post on it too.

[size=14]Black tsunami Porter[/size]
[size=10]Author: rossa[/size]
[size=10]Date: 11/03/2011[/size]



[size=10]Size: 26.0 L[/size]
[size=10]Efficiency: 68.72%[/size]
[size=10]Attenuation: 82.4%[/size]
[size=10]Calories: 282.03 kcal per 12.0 fl oz[/size]

[size=10]Original Gravity: 1.085 (1.060 - 1.090)[/size]
[size=10]|=====================#==========|[/size]
[size=10]Terminal Gravity: 1.015 (1.016 - 1.024)[/size]
[size=10]|======#=========================|[/size]
[size=10]Color: 55.51 (17.0 - 30.0)[/size]
[size=10]|=====================#==========|[/size]
[size=10]Alcohol: 9.26% (5.5% - 9.5%)[/size]
[size=10]|=======================#========|[/size]
[size=10]Bitterness: 37.1 (20.0 - 40.0)[/size]
[size=10]|=====================#==========|[/size]

[size=12]Ingredients:[/size]
[size=10]5 kg Maris Otter Pale Ale Malt[/size]
[size=10].250 kg Amber Malt[/size]
[size=10]1 kg Carapils®/Carafoam®[/size]
[size=10].4 kg Chocolate Malt[/size]
[size=10].300 kg Crystal 55[/size]
[size=10].6 kg Brown Malt[/size]
[size=10]2 kg Dry Light[/size]
[size=10]30.0 g Northern Brewer (8.5%) - added during boil, boiled 60 m[/size]
[size=10]45 g Fuggle (3.6%) - added during boil, boiled 20 m[/size]
[size=10]55.0 g Fuggle (3.6%) - added during boil, boiled 5 m[/size]
[size=10]1.0 tsp Protofloc - added during boil, boiled 15 m[/size]
[size=10]2.0 ea Danstar 3767 Nottingham[/size]




[size=12]Notes[/size]
[size=10]
Mashed at 65c. 35l collected. Malt extract added pre boil.
Pitched at 22c .Fermented @ 20-22c
Aged on French Oak chips for 3 weeks.[/size]

[size=9]Results generated by BeerTools Pro 1.5.18[/size]

[Rossa]

3 weeks on the chips post fermentation. Brewed in March 2011. Coming good now

[trombyy]

I had the good fortune of having a bottle of Rossa's porter a while back and it was fantastic, congratulations again.

[Partridge9]

Yeap - I can confirm (as a late judge) that this beer was simply fantastic !

[Partridge9]

French oak chips - 50g ? Do you remember what weight you used ?

Any Water Treatments ??

[Rossa]

I think I used 50g for about 2 weeks Too long, probably, as it took a long time to mellow. Toasted French oak chips.

I'd say 30g for a week would be a good starter if you haven't oaked before.

[Hop Bomb]

Can you use the jack daniels oak chips that are for bbqs? Musgraves cash & carry has them. Do you have to sanitize them first?

[Rossa]

In theory you probably could. I used ones bought in a homebrew shop. They were toasted oak and not from whiskey barrels. I have steamed them in the past to be sure they are clean.

[Hop Bomb]

Ah right I see.

[Hop Bomb]

Can you use the jack daniels oak chips that are for bbqs? Musgraves cash & carry has them. Do you have to sanitize them first?

Do they actually smell of JD?

They do. Good % of the pack is the charred insides of the barrel too. I can send a pack up with St.Fursey if you like. Il pop into Musgraves in the morning.

[Partridge9]

The Article reviewing this recipe is now published - sorry about the delay  :-/