Just before Christmas 2016, I was determined to make a quick turnaround beer that would befit the holiday season and the coming winter months. I didn’t have enough time before Christmas to put together my Weihnachtsbier, so I opted to revisit my porter.
The recipe consisted of the following:
- 8.0 pounds of Pale Malt (2.1°L)
- 12.0 ounces of Crystal Malt (60ºL)
- 6.0 ounces of Black Patent Malt (470ºL)
- 2.0 ounces Kent Goldings Hops (5.8% alpha acid)
Once again, I had to adjust to the local homebrew store not having the yeast I had used on the previous batches (White Labs British Ale Yeast WLP 005). I had to purchase a yeast that was in stock (White Labs Dry English Ale Yeast WLP 007) for this batch. Annoying, but I figured it would be close enough for my purposes.
The predicted specs for this beer (using BrewPal) were as follows:
- Original Gravity: 1.058
- Final Gravity: 1.017
- 5.4% ABV
- 31 IBU
I give the homebrew store owner a list of the grains I want and he weighs them out and mills them for me. I never double check the total weight of the grains. Maybe he made a mistake when he weighed the grains. Who knows? For whatever reason, I didn’t hit my target gravity. I ended up at 1.042 with about 5½ gallons of wort going into the fermenter.
After ten days in primary, I transferred this to secondary for about five days. After that, it became the first beer I kegged and carbonated in 2017.
The final beer came out to 3.7% ABV, but it turned out really well – and it certainly met my needs to make something that would go from brewpot to keg in a short time!