Signpost’s Back To School Porter
5 lbs. Warminster Floor Malted Maris Otter
1 lb. Belgian Biscuit Malt
12 oz. English Chocolate Malt
8 oz. Crisp Amber Malt
8 oz. Briess Caramel 20L
8 oz. Briess Caramel 80L
6 lbs. Norther Brewer Maris Otter Malt Syrup
1 oz. UK Phoenix – 10.2% AA – 60 min.
1 oz. UK East Kent Goldings – 7.2% AA – 20 min.
Planning to mash around 152°F, with a 170°F mashout. And I’ll probably do a decoction to raise the temp to the mashout.
Wyeast 1469 West Yorkshire yeast – 1L (or so) starter of yeast washed from a previous batch
O.G. – 1.079
F.G. – 1.016
This is a slight alteration of a porter I brewed about a year ago. That one tasted great, and I think the changes I made will make this one even better. This time around, I’ll also be adding some vanilla beans to secondary. There was plenty of chocolate flavor in the first go ’round with this recipe, so I think adding vanilla beans will give the flavor more depth and accentuate the chocolate notes.
The milling went well, considering it was my first time using the mill. I was cranking it relatively slowly most of the time, because I wanted to watch the bits of grain coming out to make sure the crush was consistent. At some point, I’ll get the socket adapter to run the mill with a drill. I just haven’t grabbed that from the hardware store yet. And I also plan on figuring out some way to corral the grains into the bucket without having to hold the bag like I did in this video. I’m considering cutting off the bottom of the bucket and adapting it to cover the mill and direct the grain downwards. Then I can just set this whole setup on top of another bucket to collect all of the grain.
I apologize if this video is a bit boring at times. I am just really excited to be milling my own grain. I won’t mind if you skip through the boring parts.
Also, if you have questions or tips related to my mill/bucket set up, let me know. Same goes for the recipe.