May
11

Daddy Short Legs Porter

By

Over the past weekend there was a brew session going on at the DG ranch.  White Wolfie Meadery and I brewed up several (that means more than two) batches of beer / mead.  The main attraction was the Daddy Short Legs Robust Porter in a 12 gallon batch.  I really don’t know what has been going on with my transcription of beer recipe, but this is the second time that its been wrong.  This time with the hops.  If its not right I am going to do the Jamil thing and just pour it down the drain.  More about hops later.

The brew session started out on Saturday with a trip to More Beer in Riverside to pick up some grain and yeast.  All of this stuff was on hand here but Wolfie needed to go to stock up for her Mead thing.  The DG ranch has most all of the specialty grains in 5 lb cans in addition to the large amounts of base malt.

The recipe for the Robust Porter is pretty straight forward right out of the Jamil book, “Brewing Classic Styles“.  I have been having trouble with my PC lap top crashing Windows and the program that I use (Pro Mash) is on that computer.  So, I was rushing before it crashed again to write up the recipe for printing.  The computer crashed a couple of times before I finished writing up the recipe and in the heat of the battle with the computer I did not account for doubling the batch size for the hops.  Oh No Mr. Bill I only included half the amount of hops.  The IBU for this porter is going to be a little slim, damn!  The recipe’s are for 6 gal and I always do 12 gal batches so I have to double the grain bill.

Yeast starters in 2,000 ml with the use of a stir plate is the way to go for healthy yeast.  The benefits of the starter really paid off as you can see in the photo above.  The blow off tube was absolutely necessary for this 6 gal wort in the 6.5 gal fermenter.  The 1,800 ml of yeast starter were pitched around 4 PM and the damn thing woke me up in the middle of the night with its violent blub…blub…blub…..blubblubblub in the blow off glass.  Good thing the temperature has been behaving in the San Gabriel valley.  The fermentation started at 68 degrees and climbed to 72 after two days.

The starting OG is really high at 1.070 and for this Robust Porter a touch over the style guidelines.  The efficiency of the More Beer Brew Structure is around 80% and the recipe’s are written for 70%.  I like it!

This porter may be drinkable and then again it may be fish food for the bay.  The hop profile is going to be pretty thin.  The iMac is great but there is not a good replacement for the Pro-mash software.  Trying Beer Tools currently is not satisfying to say the least.  So I am not sure what I am going to do with my funky old PC laptop.  Maybe the solution is just to divide the iMac hard-drive in two divisions and run Windows on a small portion of the drive so that the Pro-mash software can find a stable home.

Mead!  What the hell is this abomination anyway.  Well as I have recently observed, mead is a honey fermented beverage for old people, aka Wolfie!  The DG brewery supplied the equipment but the work of brewing the mead was all Inga’s.  What a mess and sticky glob of goo that mead thing is. The brewery may not recover from the spilled honey.  Wolfie added some dark DME (dry malt extract) and honey to the boil kettle.  She added some hops casually by the handful – no measurements allowed here – and that was it!  Her yeast was some thing off of the back shelf along with some bathroom scrapings she got from behind the sink.  Its supposed to add a bit of tartness to the mead.  Hmmmm, can’t wait to try that out.  If I survive I will let you know about the “Tartness”.

The final batch was a “short beer” or “small beer” made from the final running’s from the Robust Porter mash.  There was still quite a bit of sweet wort to be had from the mash so we ran it off as a short beer.  Its OG was around 1.040 and boiled down to around 3 gal.  I added a bunches of hops to the mess.  The idea of a short beer is not new.  In fact it is a very old technique but not one that I have had the chance or desire to use.  Maybe that will change in the future.

Categories : Beer

Comments

  1. BOOG says:

    So why not dry hop? Why waste beer?

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