Bunk's Special

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stitch
Posts: 6
Joined: Fri Apr 23, 2010 8:34 am
Location: Frenchay

Bunk's Special

Post by stitch »

Here's my recipe. I guess it is a porter, but it was supposed to be a full-flavoured, strong bitter. Not unlike Fuller's ESB on draught, but thicker and silkier hence the lactose.

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Volume:        23.00 l 
OG:            1.053 
FG:            1.015        
ABV:           5.0 %    
IBU:           43 IBU   
Color:         43 EBC   

Light Spraymalt         3.000 kg         86.5 %   Start Of Boil
Medium Crystal          0.157 kg         4.5 %    In Mash/Steeped
Chocolate Malt          0.157 kg         4.5 %    In Mash/Steeped
Lactose                 0.157 kg         4.5 %    End Of Boil

Northdown       7.3 %   31 g    24      60 Mins
Fuggle          4.6 %   28 g    14      60 Mins
Northdown       7.3 %   11 g    3       10 Mins
Fuggle          4.6 %   11 g    2       10 Mins
Fuggle          4.6 %   11 g    0       At turn off
Fuggle          4.6 %   11 g    0       Dry-Hopped

Danstar-Windsor 2 packs
The feedback went like this:
Sight 7/10 - Nice colour & good carbonation
Aroma 7/10 - Good malt & hop character coming through
Taste 7/10 - Full malt & roast malt flavour
Aftertaste 7/10 - Full finish, a touch too sweet for some
X-factor 6/10 - Didn't quite deliver enough flavour to make it exceptional

A really good effort, a well brewed Porter. We enjoyed it
Which I'm happy with :-)

The fact is the FG ended up only going down as far as 1.018, which I think is because I let it get too cold for the Windsor yeast, so it gave up too early. Which might well have made it too sweet. The lactose did lend a creamy, silky mouthfeel. But I think I could halve that next time.

And to get more flavour I will up the Crystal & Chocolate malt to perhaps 7% each, and increase the late hops by another half. I've since found out that for dry hopping you probably want at least 20-30 grams, so I suspect that paltry amount didn't make a difference so I'll probably remove them entirely.
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