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Caledonian Porter AG #2.

Post #1 made 16 years ago
by EoinMag
I knocked up a Caledonian porter this weekend, I varied it slightly from Wheelers(BYOBRA) recipe in that I added some home made candi sugar to make up for using the Windsor which will attenuate less by all accounts.
I'm looking forward to this one, as I wasn't happy with my first all grain as I had added too much sugar to it in the end by adding 2kg of invert sugar.

I ran the 90 minute boil on two elements with a fan blowing over the top to prevent a boilover, reason for this is that I'm not 100% convinced that my rolling boil was sufficient previously.

I started early for a change and took the kitchen over for the day, but the wife took the young lad out for the day too so I had peace at least.
I ended up with just short of 60l of 1.046 wort, so all should be good.

8.25 kg Pale Malt, Maris Otter (5.9 EBC) Grain 73.3 %
1.15 kg Wheat Malt, Ger (3.9 EBC) Grain 10.2 %
0.5 kg Amber Malt (43.3 EBC) Grain 4.7 %
0.5 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4.7 %
0.34 kg Chocolate Malt (886.5 EBC) Grain 3.0 %
100.00 gm Styrian Goldings [4.30%] (90 min) Hops 18.0 IBU
100.00 gm Fuggles [4.00%] (90 min) Hops 16.8 IBU
0.5 kg Candi Sugar, Amber (147.8 EBC) Sugar 4.0 %
3 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale


Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.6 %
Bitterness: 34.8 IBU Calories: 439 cal/l
Est Color: 35.4 EBC
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #3 made 16 years ago
by EoinMag
I took a sample of this this evening to check gravity and it's hit 1.018 which is probably gonna be about terminal for this one, none the less it will be left another week before bottling and kegging. I'd normally leave it another two but will be away the week after so I'll take it up a bit early. It'll end up with another week in the fermenter anyway so no harm done.

<edit> forgot to mention I drank the hydro sample and it was very good, can't wait for this one to be ready.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #4 made 15 years ago
by EoinMag
So I barreled some of this last night and will bottle the rest tonight.
Tasting very good, terminal gravity is quite high with the Windsor and it's stopped at 1.018, but I've ended up with 4% which will do me anyway.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #6 made 15 years ago
by EoinMag
hashie wrote:Do you find any residual sweetness from the high FG (1018)?

How hoppy has it turned out?
I'll have a final opinion on this next week when I crack the first bottle when I get home. I know it's a little early, but I want to try one out when it's been a week in the bottle just to see how it's getting on. It didn't strike me as overly sweet to be honest, was like cold coffee when uncarbonated, very tasty. I wasn't paying much attention to the hop profile but from what I remember it had a good whack of hops.
I'm in the UK at the moment at a wedding from my wifes family so can't give any more qualified opinions right now.
Last edited by EoinMag on 26 Sep 2010, 06:07, edited 6 times in total.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.
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