Before browsing the shop and adding products to your cart, please ensure you are in the correct shipping region.

You have no items in your shopping cart.

Grainfather Blog - Week 138: Christmas Brews - Part 4

By Grainfather - All Grain Brewing 27/11/2017 13:24 Comments

Toffee Porter

American Toffee Porter

Very much like the name suggests, this is an American porter with dark chocolate flavours and a nice toffee/caramel hit. A pronounced bitterness is present from the addition of earthy floral hops, it is a great companion for a winter fire.

Food pairings: chocolate caramel brownie, braised red meats and grilled vegetables

Recipe

URL: http://brew.grainfather.com/recipes/34459

  • Batch size: 23L (fermenter volume)  
  • Mash: 60 Mins  
  • Boil: 60 Mins 
  • OG - 1.054
  • FG - 1.010
  • Colour - 53.1 EBC
  • Bitterness - 41.8 IBU
  • ABV – 5.8%

 

FERMENTABLES

%

kg

Fermentable

ppg

EBC

Usage

12%

0.64

Gladfield Toffee Malt

34

10.4

Mash

10%

0.53

Gladfield Supernova Malt

37

115

Mash

2%

0.11

Gladfield Dark Chocolate Malt

33

1300

Mash

70%

3.85

Gladfield American Ale Malt

37

4.9

Mash

2%

0.11

Caramel/Crystal 120 - US

35

318.7

Mash

5%

0.25

Carafa III (Weyermann)

35.8

1034.2

Mash

  

MASH STEPS

Name

Temp °C

Time min

Mash 1

65

60

Mash Out

75

10

 Grain Substitutions:

  • Supernova Malt : Crystal 60L
  • Toffee Malt : Crystal 20L
  • American Ale Malt : American 2 row : Pale Malt

 

HOPS

g

Variety

Type

Usage

Time

AA

IBU

40

Northern Brewer

Pellet

Boil

60 min

9

35.1

10

Northern Brewer

Pellet

Boil

30 min

9

6.7

Hop Substitutions:

Northern Brewer: Any earthy, floral hop to compliment the malt character.

 

YEAST

Amount

Unit

Name

Attenuation %

2

packets

Mangrove Jack's Liberty Bell Ale M36

76

 Yeast Substitutions:

  • White Labs English Ale WLP002 or WLP007
  • Wyeast London Ale 1028
  • Safale US-04
  • Danstar Nottingham ale

 

YEAST

Type

Temp °C

Time days

Fermentation 1

18

14

 

Beer Finings:

For this recipe use your choice of beer finings, we tend to use Irish moss in the boil and if needed either gelatine or isinglass in the secondary. 

Post Comments

You must be logged in to post a comment.

click here to log in