I Brewed My FIRST PORTER IN THREE YEARS, and it's AWESOME! (Award Winning) скачать в хорошем качестве

I Brewed My FIRST PORTER IN THREE YEARS, and it's AWESOME! (Award Winning)

It's been 3 years since I last brewed a porter, what's up with that? Well, today that changes, now I'm back in black. This is one of my favorite beers to drink, so this time I was determined to knock it out of the park. UPDATE: This beer went on to compete in the final round of the 2023 National Homebrew Competition, with a Mini-Best of Show Silver in my region! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/rz9DuOof... Recipe for 5 gallons (19L) , your efficiency may vary: "Back in Black" 6.4% ABV 35 IBU 10 lb Simpsons Maris Otter (74.1%) 1.5 lb Weyermann Munich (11.1%) 1 lb Simpsons English Medium Crystal (7.4%) 0.5 lb Simpsons Chocolate Malt (3.7%) added last 15 min of mash 0.5 lb Briess Midnight Wheat (3.7%) added last 15 min of mash Mash: Single Infusion mash at 154 F (67 C) for 60 min Water (ppm): Ca: 51, Mg 7, Na 36, Cl 63, SO4 62, HCO3 94 Add to 8 gal (30 L) spring water: 2g Gypsum, 2g Epsom, 3g CaCl2, 4g Baking Soda Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed. 60 min boil 60 min - 3/4 oz (21g) Nugget (13% AA) 10 min - 1 oz (28g) Willamette (4.1% AA) OG: 1.068 Yeast: Lallemand London ESB Ferment at 65-68 F (18-20 C), and ferment for 10-14 days FG: 1.020 ------------------------------------------------------- 0:00 Intro and welcome 0:32 Beer description and approach 4:11 Recipe 10:07 Brew day 13:13 Fermentation plan 18:37 Fermentation follow-up 19:16 Pour and tasting notes 27:28 Potential improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #american #porter #homebrew #robust #brewing #beer #imperial #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain