I haven’t based the recipe on any other, just looked around at a load of different porter recipes and concocted something to match what I had in stock. I bottled & kegged it today and having had a few cheeky samples it tastes amazing. Chocolatey with coffee undertones – thick silky head and a nice dark brown colour. Mine fermented down to 1.014 which is bang on 6% – perfect for xmas!
I’ve named it TVP because I only treated my Thames Valley water with 1/2 a campden tablet. My previous stout had too harsh roast flavours due to me treating the water like I would with a paler ale and my understanding is that harder water is better for darker malty beers.
Based on 70% efficiency:
OG: 1.060
IBU: 45
5.35 Kg Maris Otter Pale Malt
0.60 Kg Crystal Malt 60L
0.25 Kg Amber Malt
0.12 Kg Black Patent Malt
0.10 Kg Chocolate Malt
45g Northdown (7.9%) @ 90 minutes
10g Northdown (7.9%) @ 15 minutes
Yeast: Nottingham x 2 packets
I’ll be leaving it 7 weeks to mature, in time for xmas.
