It was time to flash up the dragon pan this afternoon and brew the porter. We stuck to the recipe as planned (see 18/10/11). The pre-boil ingredients were put in 6 gallons of water from cold in a grain bag and heated to 77degC with gypsum, then drained for a minute.
After bringing to the boil, the spray malt was added and then boiled for 10 minutes.
1/4 gallon of the wort was removed and cooled in a one gallon demijohn for the yeast starter.
The first ounce of the Saaz hops were added and a timer set for 40 minutes.
The second ounce of the Saaz hops were added and the timer set for 10 minutes
The treacle and the Irish moss were added. The treacle was really difficult to get out of the tin. The timer set for 10 minutes again.
Then the half ounce of Hallertau hops were added and the heat removed.
When the starter wort was cool to room temperature, the yeast was added and the demijohn shaken up.
The pan was covered until the wort was cool enough to handle, the transferred to a fermentation bucket through a straining bag.
A few hours later the yeast starter was bubbling away and the main wort cool enough to add the yeast starter.
Then the old grains and hops needed disposing...
The oak chips will be soaked in port and then added when maturing. Need to make the oak chips now.
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