Blackbeard’s Treasured Porter

ALL-GRAIN

Batch size:23L
Brewhouse efficiency: 75%
OG: 1.057
FG: 1.013
IBUs: 30
ABV: 5.8%

MALT/GRAIN BILL
2.5 kg NZ Pale
2.5 kg Golden Promise
300g Pale chocolate
240g Malted Oats
150g Med Crystal 60L
80g Black Malt

HOPS SCHEDULE

20g Pac Gem 90 minutes [21 IBUs]
20g Centennial and 20g Chinook at flameout 80 degrees for 20 min

YEAST
2x Safale 05

DIRECTIONS
Mill the grains and mash at 66–67°C for 50 - 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge to get about 28L of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, stir or recirculate to create a vortex, add the whirlpool hops, and allow about 20 minutes to steep. Chill to about 19°C, aerate well, and pitch the yeast. Ferment at 19–20°C for 12–14 days, or until fermentation is complete and gravity has stabilized.

BREWER’S NOTES
Add 2g each of calcium sulphate and calcium chloride to the kettle, plus Koppafloc at end of boil. Aim to make a super-easy-drinking, non-roasty porter.