5 porters using a porter base.
Maris otter 6kg
Munich 500g
Crystal 330g
Pale choc 520g
Mashed at 68c for 90mins
1030@30c pre boil
20g NZ cascade 7.6% 60 mins 9 ibu
17g super alpha 13.5% 60 mins 17 ibu
26 ibu overall
Robust porter- took first runnings and boiled with 10g NZ cascade
Mini mashes:
Smoke pohutakawa grain 250g with 250g Maris otter
Sparged and added 5g cascade and boiled
Pumpkin ale
2g all spice
2g cinnamon
2g nutmeg
Whole Pumpkin cubes and covered in spice. Roasted for 40mins at 190 fan bake.
Then mashed and added to end of mash, equal
Volumes and mashed for 60mins
Sparged and added 5g NZ cascade
Base porter
1034@28c
Robust 1060@26c
Smoke 1034@34c
Punk 1034@33c
Wood aged
Added3g vanilla oak chips
In 1l
Perry – 1020fg after adding 30g priming sugar
Split pack of so-04 between 5 fermenters, 1,2,2,3,3 gm depending on size
