Gladfield Robust-Style Porter
Batch Size
30L Kettle Full; ~23L (in fermenter)
Ingredients
Malts
- 5.43kg Gladfield Ale Malt (82%)
- 0.40kg Gladfield Medium Crystal Malt (6%)
- 0.30kg Gladfield Light Chocolate Malt (4.5%)
- 0.30kg Gladfield Roasted Wheat Malt (4.5%)
- 0.20kg Gladfield Dark Chocolate Malt (3.0%)
Hops
- 60min – 8g Southern Cross 12.5% aa (10.2 IBU)
- 15min – 15g Fuggles 5.5% aa (4.2 IBU)
- 1min – 25g East Kent Goldings 7% aa (3.3 IBU)
Yeast
Lallemand Nottingham High Performance Ale Yeast (1 Packet)
Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulfate
4.00g Sodium Bicarbonate
6.00g Calcium Carbonate
1.00g Magnesium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment - requires pH Meter)
Water Profile
Brewing Process
- Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).
- Add minerals to Strike or Foundation water.
- Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
- Mash at 68°C for 60 mins. Confirm no residual starches remain.
- Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
- Boil for 60 minutes adding hops and kettle finings at indicated times.
- At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
- Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
- Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 18°C for the first 3-4 days.
- At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.
If fining:
- 48hrs after FG is reached, Crash to 0-1°C.
- Wait for the beer to clear naturally or fine and filter as required.
- Keg or bottle condition - your choice? Aim for 2.4-2.6 volumes of CO2.
