03: Athena Porter

Athena Porter (Batch #1, OG 1060, Brewed 09/09/17)This was my first attempt at a Porter. I wanted a dark sweet, choclatey number, which i think i attained! Formed the basis for my smoked Porter.

Ingredients:

3.1kg pale ale malt

500g chocoltae malt

450g wheat malt

450g crystal malt

450g carapils malt

(total malt bill 4,950g)

Lactose 160g added post boil

700g of Muscavado suagr, 300g white sugar, 80g Demererra sugar

Hop Profile:

Cascade 24g 60m

Golding 12g 0m

Fuggles 10g 0m

Golding 10g, dryhop, 19/09/17

Yeast: English Ale

Notes:

1. Kit: stainless boiler, coolbox mashtun and plastic fermenter.
2. Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
3. Sparge: 85C and a jug slowly pour over grain (with perforated tin foil) to gather 5.5gall of wort.
4. Boil: 1hr to hop profile above, Irish moss (15m to end) half the sugar (10m to end) to produce 5.5 gall of wort. Cooled: Cooling coil added at 0m to end of boil and cooled to 20^oC
5. OG: 1054 - adjusted (up) to 1060 with remaining sugar
6. FG: 1010 (~6.5% ABV).
7. Finings: 26/08/17.
8. Bottled: 22/09/17, tasted very good.
9. Condition: 1 week warm, then two weeks cool prior to drinking.
10. Priming: A teaspoon per bottle.
11. Taste: Hits the mark, very tasty and just what i was after.