The river-water was boiled before using it for the mash, so by the time the grains were weighed, the water in the hot liquor tank was 78C. Not sure this beer will have any red in it. I was actually aiming for a hue similar to Guinness – apparently black, but actually a ruby red when held to the light. The only thing slightly over is the colour, which at 58.6 SRM is darker than the upper 35 SRM desirable for the style. Not quite the ratio of the original recipe, so hopefully it will turn out palatable.īased on the profile I assembled in BeerSmith, the beer is true to the style of a Robust Porter with OG, IBUs and estimated ABV all within range. In the end the modification called for 1kg of Pale Ale Malt and a 100g each of Special B, Black Patent and Roasted Barley Malt. I used BeerSmith to tweak the recipe to maintain the style parameters, and then scaled it down for the 4.5 litre fermenter I’m using for my little micro-batches of homebrew.
Marty Nachel’s Trans-PorterRobust Porter recipe (from Homebrewing for Dummies) forms the basis for my brew, modified for available ingredients. I’ve been unable to get my hands on testing equipment, so in lieu of yet more delays, I scooped a bucket of clear Wemmershoek River water and hoped for the best. I live on the banks of the Wemmershoek River and I wanted to use water directly from this river. Having brewed with only extract before, I’ve never really had pH levels of a mash to worry about, but I learned that the wrong pH can lead to poor mash efficiencies.
Last week I assembled the all-important mash tun and procured the other pieces of equipment and ingredients. It took months of research, tastingas many craft beers as I could lay my tastebuds on, to figure out what and why I do and don’t like (I’m still not sure).
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