AG#70 Mk.III Hurricane Porter (Brett aged)
First brew in a little while - I took a few weeks off from brewing as I realised I've been making beer faster than I'm drinking it so need to slow production down a little.
This is actually a straight rebrew of the
Mk.II Hurricane Porter I made a few weeks ago and have actually only just started drinking.
So why the sudden rush to make more? Well once primary fermentation with MJ M36 is complete I'm gonna rack half or all of it (haven't totally decided yet!) to a secondary and then age it for 3-6 months with some WLP645 Brettanomyces Claussenii.
Historically, Porter was aged in huge wooden vats where, unbeknownst to the brewers of the day, it was subject to various little critters, including Brettanomyces Claussenii.
Now I'm absolutely and categorically not claiming this as an authentic historic porter - for starters it's about half the right OG for that! But I'm certainly taking inspiration from history and frankly, well, I'm just curious to try this little twist on what has become one of my regular brews.
All pretty straightforward, no major crises:
17L tap water, 1.25ml lactic acid 80%, 2g CaCl, half a Campden tablet.
Calcium 169, Chloride 102, Sulfate 40, Alkalinity 292
2000g Golden Promise Malt
375g Brown Malt
375g Chocolate Rye Malt
125g Dark Crystal Malt 80L
125g Extra Dark Crystal Malt 160L
125g Special B Malt
3.125kg Total
Full-volume no-sparge mash, 1h45mins @ 67degC
Boil 30mins:
25g Northdown 7.5% AAU 30mins
15g Northdown 7.5% AAU 10mins
1/2 Protofloc tablet 5mins
12L in the FV @ OG 1.049 plus 2L crud in bottles which will yield another 1L or so.
Pitched 5g rehydrated MJ M36.
34 SRM
27 IBUs Rager
OG 1.049
Expected FG 1.020, giving 3.8% ABV after primary fermentation. And then after 3-6 months on Brett.C, all being well? No idea!