Brew Day: BBOC Honey Porter

Brew Day: BBOC Honey Porter

At the time of bottling my BBOC Vanilla Porter, I was really worried that what I was tasting wasn’t very nice.  So, I decided to brew another porter for the BBOC competition just in case…

This Honey Porter is based on Greg Hughes’ recipe from his Home Brew Beer book, adjusted for my equipment & volume.

3.71 kgMaris Otter Malt (Muntons) (5.9 EBC)Grain165.1 %
0.62 kgCaramalt (Muntons) (29.6 EBC)Grain210.8 %
0.50 kgVienna Malt (6.9 EBC)Grain38.8 %
0.25 kgCarafa Special III (1034.3 EBC)Grain44.3 %
0.12 kgChocolate Malt (Muntons) (837.3 EBC)Grain52.2 %
28.00 gFuggles [4.50 %] – Boil 60.0 minHop614.1 IBUs
0.50 ItemsProtofloc (Boil 15.0 mins)Fining7
18.00 gChallenger [7.50 %] – Boil 10.0 minHop85.5 IBUs
0.50 kgHoney [Boil for 5 min](2.0 EBC)Sugar98.8 %
16.00 gWakatu (Hallertau Aroma) [7.50 %] – Boil 0.0 minHop100.0 IBUs
1.0 pkgSafale American (DCL/Fermentis #US-05)Yeast11

Mash temp: 65C. Efficiency 60%. Batch size: 23 litres. Estimated OG: 1.045 (Actual OG: 1.052), Expected FG: 1.006 (Actual FG: 1.010). 5.5% ABV.

Due to the issues I’ve had over the past two brews using my HERMS system, I decided against using it this time – But I did use a Mash Bag I managed to grab from The Malt Miller for a few quid.  This should hopefully stop my manifold from getting clogged with grains in the future.  For this brew I just did a standard mash at around 65C, stirring only a couple of times to ensure there were no hot-spots.

The rest of the brew went according to plan and without any hitches!  At the time of writing, this has now been bottled and is awaiting a taste test to compare it to the Vanilla Porter before I send a batch off to my BBOC hub organiser.  After over a month in bottles, I think the Vanilla Porter tastes really nice now.  This one’s going to have to be as good if not better to get sent out.  I might take a bottle of each to the local Homebrew meet at Tyne Bank Brewery to get another opinion 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.