Saturday, October 18, 2014

Batch 10: Papa Bear Porter: Ingredients

  • 9.9 lb. – Golden Light LME
  • 8 oz. – crystal 60L malt
  • 8 oz. – chocolate malt
  • 4 oz. – black malt 
  • 0.5 oz. – Magnum hops 
  • 1.25 oz. – Willamette hops
  • 1 vial – White Labs California Ale Yeast (WLP001) (for fermentation)
  • 1 packet – Wyeast American Ale Yeast (#1056) (for carbonation)
  • 2 – vanilla beans
  • 4 oz. – corn sugar
Typically, I would just go with the Wyeast American Ale Yeast (#1056), but the shop only had a single packet of that so I got the White Labs California Ale Yeast (WLP001), the identical strain, as well. The previous batches of this beer had been under carbonated so I'm trying something new and will be pitching again for bottling. Previously, a clerk at the shop suggested steeping the specialty grains, setting the tea aside, and only adding it to the wort at knockout to avoid drawing out the acridity of the chocolate and black malts. I did this with the previous two batches of this beer, but I've grown suspicious that it's really not necessary. Another clerk at the shop today confirmed that I didn't really need to bother so I'll be doing a single steep/boil/chill this time.

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