Its lame but i didnt find hobgoblin clone
Toasty Oat Porter
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Note:
**therm found to read 4F low on 6Dec, temps here were probably 4F hotter than indicated
all grain based on eyes wide shut. Using up the remaining grains from gear acquisition. Est IBU 32 (6.5gal boil, 5.3gal batch, 1.05) Efficiency (very rough): 75% points = lbs*points per gal/vol vol=6 (gal) Theoretical: (9.5*37/vol)+(1*30/vol)+((6.0/16)*29/vol)+(1*34/vol) = 70.4 Measured: 53.3 Clarity is great, little to no particulates
Style:
Robust Porter [12B]
Ibu:
32
Abv:
4.86%
Size:
5.25 gal
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Recipe
* 9lb pilsner malt* 8oz toasted rolled oats
* 6oz black patent
* 1lb choc malt
* 8oz carared 15-19L
* 8oz vienna malt
* 8oz 60L crystal
* 0.5oz glacier pellets(7.4% AA) @60min
* 1oz glacier pellets(7.4% AA) @20min
* 0.25oz kent goldings(4.5% AA)@2ndary
* 0.25tsp irish moss@20min
* s-04 X1 yeast
Procedure
Mash:12qt water@175F => 153F for 1hr
Sparge:
16qt water@170F
Boil: 4.75gal fvol
~6gal @ 1.0533 initially
Boil 15min before starting hop schedule
@20min add irish moss
| Data Points [ + ] | |
| 77 |
note:
pitched yeast @ 80F
left outside overnight@50F moved inside to ferment at ~68F on 11/12@8am
date:
11/11/2009
SG:
1.0575 @ 60F
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| 78 |
note:
racked to 2ndary and added 1/4oz Kent Goldings dry hopping
originally wrote SG as 1.088 but that makes no sense
date:
11/16/2009
SG:
1.018 @ 60F
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| 90 |
note:
kegged
date:
12/06/2009
SG:
1.020 @ 60F
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| 93 |
note:
Tasting:
Initially tart, strong roasted/dark malt character (could dial back a bit). Not overly bitter but could dial back a little. Its largely noticeable in the finish but still low end for the style. Crystal clear, no sediment tho dark and opaque unless thin layer. Dropped serving pressure down to 8psi for better slow-release carbonation and improved mouth-feel.
date:
12/12/2009
SG:
1.018 @ 60F
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