Below is the recipe I followed: and results.
|Batch Size:||4.50 L|
|Boil Time:||45 min|
|Initial Boil Volume:||4.5 L|
|Mash Method:||Steeped Grains and extract|
|My Rating:||5/10 (being harsh)|
|Typical Style Characteristics|
|O.G.||1.048 - 1.065|
|F.G.||1.012 - 1.016|
|ABV||4.8 - 6.5|
|IBU||25 - 50|
|SRM||22 - 35°L|
|Color dark black/ruby?|
|Calculated & Measured Statistics|
|Calculated O.G.||1.067 (75% Efficiency)|
|Calculated F.G.||1.026 (65% Yeast Attenuation)|
|Measured O.G.||1.074 (inf% Actual Efficiency)|
|Measured F.G.||1.020 (73% Actual Attenuation)|
|Color - dark, can see ruby when light shone through it. But pretty opaque.|
|Light Dry Extract||0.75 kg||1.044||8.00||Extract/Adjunct|
|Chocolate Malt - 350°L||0.10 kg||1.028||350.00||Steeped Grain|
|Barley, Flaked||0.06 kg||1.032||2.00||Steeped Grain|
|Caramel/Crystal Malt - 10L||0.03 kg||1.035||10.00||Steeped Grain|
|Mash Rest Profile|
|Hop Name||Time Added||Weight||AA%||Type|
|Northern Brewer (U.K.)||30 min||20.00 g||9.0%||Leaf Hop|
|Safale British ale yeast.||3x10_9||75||High|
I measured the OG with a refractometer, which gave a reading of 18 brix making it an OG of 1.074. Not far off what was expected but (stupidly) over what is recommended by the 'regulations' on a porter. This might explain some of the 'sweeter' characteristics I get when tasted (see below).
I actually did a 45 minute boil, adding the hops at 30 minutes.
I used half the yeast pack with no reconstitution. (should have made a starter). After three weeks in primary at 18-20 degrees C (room measured at 18 but fermenter likely higher?). The brx value was 11, meaning an FG of 1.020 (attenuation of 73%). This level of attenuation is on target of this yeast strain. However, this probably resulted in the inherent 'sweetness' of the beer. This also left the ABV at about 7% (it tastes like it too). To give a low level of carbonation I added 18g dextran to it prior to bottling. Bottles were left for at least 1 - 2 weeks. Many more being left longer.
At Week 1. Flat. No head. Little yeast at bottom.
Taste. Initial. Flat. Mild sweet. Malty.
Residual. Bitter chocolate. Hoppy.
Mouthfeel. Medium dry. Low in body.
Alcohol. Can tell it.
Best to gulp.
At week 2. Much the same, sweetness appears more and obviously more carbonated but no head still.
For next time I would make it less sweet and carbonate it more but would like more body and head. How is this possible? Could incorporate bitter flavors: coffee? cocoa powder to round off the flavour. I also think a better yeast start wouldn't go amiss to bring the FG down.