Saw this recipe (http://perfectpint.blogspot.ie/2012/11/brew-day-east-india-porter.html) and found the idea really interesting. I tweaked it slightly with more chocolate malt and a different yeast. My mash/sparge volumes are incorrect I think as I ended up with 25 litres in the fermenter rather than 19.... I think I have a glaring dead space volume error somewhere in my BeerSmith settings... ::)
Thanks to Dr Jacoby for the yeast, it was perfect (http://www.whitelabs.com/yeast/wlp005-british-ale-yeast) for this type of brew.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: East India Porter
Style: Specialty Beer
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 27.96 l
Post Boil Volume: 22.71 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.059 SG
Estimated Color: 105.2 EBC
Estimated IBU: 83.9 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
30.00 l Ballymore Eustace (South Dublin) Water 1 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
4000.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 4 64.5 %
1000.00 g Brown Malt (430.0 EBC) Grain 5 16.1 %
500.00 g Wheat Malt, Bel (3.9 EBC) Grain 6 8.1 %
300.00 g Amber Malt (56.0 EBC) Grain 7 4.8 %
200.00 g Black Malt (Stout) (1333.0 EBC) Grain 8 3.2 %
200.00 g Chocolate Malt (1050.5 EBC) Grain 9 3.2 %
100.00 g Goldings, East Kent [4.50 %] - Boil 90.0 Hop 10 57.8 IBUs
50.00 g Goldings, East Kent [4.50 %] - Boil 30.0 Hop 11 18.9 IBUs
30.00 g Goldings, East Kent [4.50 %] - Boil 15.0 Hop 12 7.3 IBUs
20.00 g Goldings, East Kent [4.50 %] - Boil 0.0 Hop 13 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 14 -
Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 6200.00 g
----------------------------
Name Description Step Temperature Step Time
Mash Step Add 18.00 l of water at 166. 154.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 18.67l) of 168.1 F water
Notes:
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1 .5 year old EKG hops, reduced AA from 5.5 to 4.5%, a conservative reduction.
Gypsum into mash only.
Calcium Chloride to be split evenly between mash and sparge.
36.6L of water is a lot my stout at the week-end was 33L and I factor in deadspace.
do you leave the lid on when boiling and tip your boiler to get the last drop :(
I will admit, I did tip the boiler. Couldn't resist! ;D
That would only account for 2 or 3 litres at most as there was a good bit lost to the hops.