[2brew559]

happy New years eve !!  everyone

I got a hold of some magic Denny yeast.. 1450  LOL
BUT I also have wlp090  super yeast

anyways,  Im going to use dennys  in Porter recipe I just made..  1.057 starting gravity

with of course a big phat aXX mama starter 1.0 pro ale starter size

which one to use???  Im leaning toward the Dennys.. I need to male my starter today as im brewing Saturday or Sunday

let me know what you guys would use 
BUGU RATIO: 1:1 MAYBE??? OR Use the reference standard of .68

All Grain
Style: American Porter   (going for a smooth porter)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Boil Size: 7.52 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)   
Source:  2brew559
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.63%
**IBU (tinseth): 39.02  ( working on this/ suggestions?)
SRM (morey): 34.97

Fermentables
Amount   Fermentable   PPG   °L   Bill %
**7.5 lb German - Floor-Malted Bohemian Pilsner   38   1.8   69.8% or Briess 2 row
1.5 lb   German - Munich Dark   37   15.5   14%
0.75 lb   German - Chocolate Wheat   31   413   7%
0.5 lb   United Kingdom - Crystal 60L   34   60   4.7%
0.5 lb   Patagonia Black Pearl Malt   28   340   4.7%
10.75 lb   Total       
    
Hops (fine tuning this today) ANY SUGESTIONS??
Amount   Variety   Type   AA   Use   Time   IBU
0.5 oz   Magnum   Pellet   13.7   Boil   60 min   25.43
1 oz   East Kent Goldings   Pellet   6.3   Aroma   15 min   11.61
1 oz   East Kent Goldings   Pellet   6.3   Boil   2 min   1.98

[denny]

I love the 1450 for porter....

[2brew559]

I love the 1450 for porter....

Thank you sir ! I'm going to use your Yeast on my porter

And start my ferment schedule:
week 1 - 65F  2/degree rise temp controller)
Week 2 - 68F
Week 3 - drop to 65 or low 30s or leave at 68F?
Week 4- see week 3
Week 5 - cold crash 34F
Week 6 - transfer to Keg and cold crash with Gelatin

I know 2 cold crashes. But I'm a cold crashing mofo!
***Edit: its dark beer so just one cold crash , now I feel weak..lol

It worked like a champ on my Amber!

[denny]

I love the 1450 for porter....

Thank you sir ! I'm going to use your Yeast on my porter

And start my ferment schedule:
week 1 - 65F  2/degree rise temp controller)
Week 2 - 68F
Week 3 - drop to 65 or low 30s or leave at 68F?
Week 4- see week 3
Week 5 - cold crash 34F
Week 6 - transfer to Keg and cold crash with Gelatin

I know 2 cold crashes. But I'm a cold crashing mofo!
***Edit: its dark beer so just one cold crash , now I feel weak..lol

It worked like a champ on my Amber!

Let the beer make it's own schedule.  That's a fairly low gravity beer and shouldn't take that long.  I'd set it at 63-65 and leave it there until you;re almost at FG. Maybe 5 days, maybe 10....take gravity readings.  Raise to 70-72 for 2-3 days, then crash to 33 for 2-3 days.

[2brew559]

I love the 1450 for porter....

Thank you sir ! I'm going to use your Yeast on my porter

And start my ferment schedule:
week 1 - 65F  2/degree rise temp controller)
Week 2 - 68F
Week 3 - drop to 65 or low 30s or leave at 68F?
Week 4- see week 3
Week 5 - cold crash 34F
Week 6 - transfer to Keg and cold crash with Gelatin

I know 2 cold crashes. But I'm a cold crashing mofo!
***Edit: its dark beer so just one cold crash , now I feel weak..lol

It worked like a champ on my Amber!

Let the beer make it's own schedule.  That's a fairly low gravity beer and shouldn't take that long.  I'd set it at 63-65 and leave it there until you;re almost at FG. Maybe 5 days, maybe 10....take gravity readings.  Raise to 70-72 for 2-3 days, then crash to 33 for 2-3 days.

Again you rock sir! Thanks so much gonna follow ur advice

Sent from my Nexus 6 using Tapatalk

[HoosierBrew]

I love the 1450 for porter....

This ^^.  090 is a good strain for APA and AIPA but 1450 kills it for brown, porter and stout. American amber, too.

[beersk]

It's great in Black IPA too!

[2brew559]

I love the 1450 for porter....

This ^^.  090 is a good strain for APA and AIPA but 1450 kills it for brown, porter and stout. American amber, too.

I was going to make another Amber with it..I was in a bad place...lol trying to decide.. Amber....Porter.. Amber..Porter.... but ..I went to the dark side   and decided on the Porter

As I figured it's cold and dark beers take a while to smooth out....   

Next time though I will make a Amber with it..

I bet my Amber Ale recipe I posted would be awesome on Denny's!
Hmmm.....

Sent from my Nexus 6 using Tapatalk

[2brew559]

It's great in Black IPA too!

Hmm gonna have to try it in near future!

Sent from my Nexus 6 using Tapatalk

[2brew559]

happy 2016 everyone! 


So trying to decide on hops to use for tomorrow's brew - Porter

Also I usually use Muesli bags to contain hop additions 1 bag per addition - (I use pump and plate chiller)

Does the bags lower my utilization,  if so do you add a percentage to compensate?

example Porter BUGU ratio target is .66  so If im using bags then maybe add 10% to that?

then the .66 ratio would be more like .72 ratio?



All Grain
Style: American Porter   (going for a smooth porter)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Boil Size: 7.52 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)   
Source:  2brew559
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.63%
**IBU (tinseth) working on this/ suggestions?)
SRM (morey): 34.97

Fermentables
Amount   Fermentable   PPG   °L   Bill %
7.5 lb   Castle Belgian Pilsner  69.8%
1.5 lb   German - Munich Dark   37   15.5   14%
0.75 lb   German - Chocolate Wheat   31   413   7%
0.5 lb   United Kingdom - Crystal 60L   34   60   4.7%
0.5 lb   Patagonia Black Pearl Malt   28   340   4.7%
10.75 lb   Total       

yeast: Dennys favorite 1450 - Yummy for my tummy..LOL
     
Hops (My current on hand inventory: East Kent Goldings, Williamette)
**Cascade: I dont have currently, Can go to brew store and purchase
Amount
0.5 oz   Magnum   Pellet  Boil   60 min   
1 oz   **Cascade Pellet    Flavor   15 mins
1 oz   Willamette       Aroma    5 mins


last question? Would I lower the flavor and aroma addition amounts and up the bittering instead since this is a porter?  I used 1oz additions because i kinda like to use my inventory rather than store open packages of pellets; and have them go stale.... I dont have a vacum sealer  if your wondering