Best while you have it use your breath,
There is no drinking after death. --John Fletcher
I have taken more out of alcohol than alcohol has taken out of me. --Sir Winston Churchill
So, with that in mind, another Porter in the proverbial pipeline, ~10.5 lbs. of mostly Maris Otter (8 lbs. of it, IIRC), with 1.5 oz. of Fuggles hops (mine are US grown, not UK) at 60 minutes in the boil, then another .5 oz at 15 minutes, and 1 oz. of East Kent Golding hops 2 minutes from flameout .
No dry hopping, no citrus, no perforated flugelspout from the rare Northwestern Slovania Lumpy Goat to be added (only by the half-gram every two days!), it’s just a bone stock porter that will be drunk in high fashion by People Who Appreciate Beer. Hooray, Beer!
Grains in the mash tun, ~3.8 gallons of 170 (F) degree water for 60 minutes (with thermal mass of 10.5 lbs. of grain) should AND DID yield 155 (F) mass that will steep and smell ab-so-fucken-lutely delicious in about 60 minutes, if it doesn’t already. and it does
“Strike” water, or water that’s being heated to 170 (F), to be poured over the grains once they’ve steeped, during the vorlauf (YA VOL HERR BREWSKY) and then the lauter. Which…
EDIT: Mkay. I’m not as think as you drunk I am. There so!
~6 gallons of hotter water (So Hot! Milk = Bad Choice) than was used in the mash process is poured over the now-steeped grains to raise the grain-bed temperature from 154 (F) (having lost only 1-2 degrees over an hour in the mash tun) to ~170 (F), as we drain the mash tun into the tiny kettle, flushing the last of the sugary goodness out of our graaaaiiiinnnnsssss. We (you and me, 'cuz thass how we roll) use a highly technical solution (aka colander) to keep from disturbing our now-hot-and-messy grain bed–the seed and husks act as their own filter.
The wort starts delightfully sweet (and so beautiful!) only to taper off (should one tarry when tapering) to an astringent nastiness–stop pulling from the mash tun when the sweetness is gone and get thee to the boileree. Perchance you have not enough for a 5-6 gallon boil? Good, clean water is your friend, friend.
Voila! Le Lauter! mein Stift ist groß und rot
So we’ve got the wort, now we gotta boil it with the hops and the love and maybe another sniff from the Oban bottle. smells so good, maybe I should have another sniff…well I guess I will thanks
The patches will not be boiled even though the KC-10 (or 20, or 30) is a mere shadow of the more reliable, more visibly enticing, and certainly more bad-ass KC-135®…and the H-60? HA HA SUCK IT ROTARY WING TURD
And because it’s colder than a Male witch’s titty in a bronzed Under Armour t-shirt, I am forced to brew from Vehicle Centrale, where you may certainly gaze upon the back-end greatness of the much vaunted KLR 650:
Fuggle pellets take the dive at the beginning of our boil.
And then we’ve got East Kent Golding in whole hops (with Lavay Smith on the mic, and Lamey Joe on the tubs).
Post boil. Time for Moar Numbers:
Specifically…specific gravity. This is the second measurement, the first may or may not have been launched due to someone playing light saber with the godamn graduated cylinder. sorry bruh Calling it ~1.051-1.052, so maybe, if the sun does not explode in the next two weeks, we’ll wind up with ~6.something ABV?
ABV stands for Anecdotal Biscuit Vaporizer
Looks good now…but after this, we’re gonna yeast up the place! Smokin an Fermentin, smokin and fermentin…
Now we cap the fermenter, place an airlock in the top, mebbe another snort of Oban, ya? and in two short weeks, add some priming (bottling) sugar, bottle it, and another two weeks, and we done got ourselves some beersss.
easy peasy squeezy cheesy