Thursday I can swing! Are you motivated to get an early start on the day? I can pick you up and take you to the homebrew store, or we can meet there. <br><br>Note: the empty propane tank *must* be filled, as we are below half on the non-empty one. (The U-Haul is right by the homebrew store, though. It's quite convenient.) This is a do not pass go, do not collect $200 thing; we are unlikely to have enough propane to brew if this doesn't happen.<br>
<br>OK, so porters. Yum. :) Fair warning: a bit of reading ahead.<br><br>We made a number of 5-gallon batches of a porter for my friend Rob's wedding, and they seemed to turn out ok. And by ok, I mean we are all extremely pleased with the recipe. I went ahead and converted it to 10 gallons, so let's start with the link:<br>
<br><a href="http://wiki.calefaction.org/HomeBrewing/Recipes?action=AttachFile&do=view&target=bubonicporter10gallon.html">http://wiki.calefaction.org/HomeBrewing/Recipes?action=AttachFile&do=view&target=bubonicporter10gallon.html</a><br>
<br>Grains:<br>The base grains are US and English 2-row (aka Maris Otter). We have brewed it with and without Maris Otter, and while MO adds an interesting nuttiness to the taste, the beer is still perfectly delicious without it. I adjusted the Crystal 80 to match what we have on-hand. So, you will need to acquire:<br>
<br>1lb of Crystal 80L $1.95<br>1lb of Chocolate Malt $2.35<br>1lb of Special B $2.55<br>2lb of Instant Oatmeal (generic supermarket oatmeal will do for this, ~$3)<br>And if you want the Maris Otter, a 3lb bag of that will do. $5.45<br>
<br>Yeast:<br>Wyeast London Ale (~$7) is a great yeast for this batch. It ferments nice and clean, with a mineraly taste that complements the malt very well. It's worth trying a fruitier English yeast in the second fermenter, such as Danstar Windsor, or you could just go with US-05 or Nottingham. (Each of these is a dry yeast, ~$4.)<br>
<br>Hops: <br>We have some amount of Kent Goldings--I think actually enough, but I don't know how much Nugget or other bittering hops we have. We can probably hack it with what we have in the hops department.<br><br>The mash is where we'll need to pay the most attention, as this is the darkest beer we've ever mashed. We should make use of chalk at a minimum (I will go ahead and do some mineral calculations), and we should measure the pH of the mash as we go. Are you ready to learn some chemistry? :)<br>
<br>I recommend reading chapters 14 and 15 in How To Brew if you have time: <br><br><a href="http://howtobrew.com/section3/chapter14.html">http://howtobrew.com/section3/chapter14.html</a> (How the Mash Works)<br><a href="http://howtobrew.com/section3/chapter15.html">http://howtobrew.com/section3/chapter15.html</a> (Understanding the Mash pH)<br>
<a href="http://howtobrew.com/section3/chapter15-4.html">http://howtobrew.com/section3/chapter15-4.html</a> (Using Salts for Brewing Water Adjustment)<br><br>But we'll walk you through it on brewday too.<br><br>You get all this? Hop on IRC if you want (<a href="http://irc.freenode.net">irc.freenode.net</a> #hcoop) and we can talk about it there, or we can hash it out over email.<br>
<br><div class="gmail_quote">On Fri, May 25, 2012 at 7:43 AM, Sebastian Fernandez Giraldo <span dir="ltr"><<a href="mailto:sfernan@ncsu.edu" target="_blank">sfernan@ncsu.edu</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
Oh man oatmeal porter sounds fun I'm down for that. I can do Thursday since I'm currently devoid of any responsibilities :D<div class="HOEnZb"><div class="h5"><br><br><div class="gmail_quote">On Fri, May 25, 2012 at 1:28 AM, Clinton Ebadi <span dir="ltr"><<a href="mailto:clinton@unknownlamer.org" target="_blank">clinton@unknownlamer.org</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div>Sebastian Fernandez Giraldo <<a href="mailto:sfernan@ncsu.edu" target="_blank">sfernan@ncsu.edu</a>> writes:<br>
<br>
</div><div>> Hmmm. I think I'll try making a porter. My brother really likes them and if it<br>
> really wouldn't be that much extra as far as ingredients that'd really help my<br>
> finances :D. I guess the question now is when. I am free next week after<br>
> monday.<br>
<br>
</div>Tuesday and Thursday are good for me. Thursday a bit better (work at 7<br>
a.m. Wednesday vs "do a good deed for hcoop lest the guilt set in" for<br>
Friday).<br>
<br>
Now, for that there recipe ... Steve designed and has brewed a mean<br>
Oatmeal Porter so I'll let him explain...<br>
<div><div><br>
> On Thu, May 24, 2012 at 7:09 PM, Steve Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>
> wrote:<br>
><br>
> On Thu, May 24, 2012 at 6:57 PM, Clinton Ebadi <<a href="mailto:clinton@unknownlamer.org" target="_blank">clinton@unknownlamer.org</a>><br>
> wrote:<br>
><br>
> Sebastian Fernandez Giraldo <<a href="mailto:sfernan@ncsu.edu" target="_blank">sfernan@ncsu.edu</a>> writes:<br>
><br>
> > I can't do monday because my mom is coming to visit. This weekend is<br>
> > animazement so I'll probably just be doing that all weekend. I need<br>
> to find a<br>
> > new recipe to do. What types of beers can we do with the current<br>
> setup (that<br>
> > are not too complex)?<br>
><br>
> Sky's the limit really. Just no lagers or 9% ABV Imperial<br>
> Stouts... (well, you /could/ do the latter but I'm assuming you want to<br>
> drink you beer before this time next year).<br>
><br>
> Think about ones you like and ... Pick a beer, any beer and I'll see<br>
> what sort of general recipe I can locate for something in that vein.<br>
><br>
> We have ... 2 kinds of Belgian ale, lots of IPA, lots of<br>
> ginger-chamomile wheat now ... I'm planning to do a basic (cheap!<br>
> refreshing!) Pale Ale next.<br>
><br>
> And don't forget the red ale coming up!<br>
><br>
> p.s. I tried your Amber Ale last night and it was *much* better than at<br>
> the party! Nicely carbonated, mild funk in the aroma from the yeast,<br>
> pretty good body (maybe a wee bit thin), good flavor.<br>
><br>
> > Sebastian.<br>
> ><br>
> > On Thu, May 24, 2012 at 3:43 PM, Steve Killen <<br>
> <a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>
> > wrote:<br>
> ><br>
> > Greetings,<br>
> ><br>
> > So Clinton's IPA will be soon ready for bottling if it isn't<br>
> already, which<br>
> > means that we will have a brew spot open. Clinton, when where you<br>
> thinking<br>
> > you might want to bottle? Sebastian or BPT, are you up for a<br>
> batch? I am<br>
> > committed this and next Saturday (the 26th and the 2nd), but<br>
> either Sunday<br>
> > or Monday would be fine in each week.<br>
> ><br>
> > Additionally, I want to get my brown ale into secondary this<br>
> weekend, and I<br>
> > want to put an experimental RIS on top of the yeast cake<br>
> (calculated SG<br>
> > 1.104!). I again invite you to join me for some stovetop brewing<br>
> > witchcraft.<br>
> ><br>
> > Moo,<br>
> ><br>
> > --<br>
> > Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>
> > | elvestinkle @ twitter<br>
> > | <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
> ><br>
> > Etsi provectus in sententiis sis<br>
> > Esse parvulus in spiritus debes<br>
> ><br>
> > _______________________________________________<br>
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> ><br>
> > _______________________________________________<br>
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> > <a href="mailto:Homebrew-discuss@unknownlamer.org" target="_blank">Homebrew-discuss@unknownlamer.org</a><br>
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><br>
> --<br>
> unknownlamer: I just asked a girl out to a greek tragedy<br>
> LeebertLaptop: hmm<br>
> LeebertLaptop: you on a date is a geek tragedy<br>
><br>
> _______________________________________________<br>
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><br>
> --<br>
> Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>
> | elvestinkle @ twitter<br>
> | <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
><br>
> Etsi provectus in sententiis sis<br>
> Esse parvulus in spiritus debes<br>
><br>
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><br>
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<br>
--<br>
</div></div> It's no contest, but we still race there<br>
Like the saintly tortoise and the godless hare<br>
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<br></blockquote></div><br><br clear="all"><br>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>| elvestinkle @ twitter<br>| <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
<br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>