After Roll-a-Style 11 ... 14C. Scottish Export, I couldn't help myself ... I wanted to Roll-a-Style beer.
In case you are not familiar with the concept ... I made a list of BJCP Styles that I've never brewed, and assigned them to the numbers 1 - 20. When I want to brew, but am not sure what style to go after, I "roll" an online 20-sided die. Whatever number I roll is the style of beer I brew next.
I rolled a:
According to my most recent list, "20" corresponded to the BJCP Style 20A. American Porter.
A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.
I asked Bing Copilot
"Can you give me a full volume 5.5 gallon recipe for BJCP style 20A. American Porter?"
But, after the original question I had to follow up with these prompts to get to a recipe I thought was about what I wanted:
- Can you make this an all-grain recipe?
- By "full volume" I mean no sparge.
- I don't have Willamette hops, but I do have Cascade and Centennial.
- I will keg this beer, not bottle, so I don't need priming sugar. What is the final recipe?
- Let's round up the 2-row to 11 lbs and the munich malt to 1.5 lbs.
- Let's substitute midnight wheat malt for the chocolate malt.
- Let's use US05 yeast (not wyeast or whitelabs).
It certainly would have been quicker to just design the recipe I wanted, but for some reason it is fun for me to play with the AI.
After all that back-and-forth, the AI gave me this recipe:
**Final All-Grain Recipe for 5.5 Gallon No-Sparge American Porter:**- **11 lbs** of 2-row pale malt
- **1.5 lbs** of Munich malt
- **8 oz** of Midnight Wheat Malt
- **8 oz** of crystal malt (60L)
- **2 oz** of Cascade hops (1 oz for bittering, 1 oz for flavor)
- **1 oz** of Centennial hops (aroma)
- **1 package** of Fermentis Safale US-05 yeast
**Brewing Instructions:**
1. Heat the full volume of brewing water (approximately **7.5 gallons**) to about **7°F** above your target mash temperature.
2. Transfer all the water to your Mash/Lauter Tun (MLT) to pre-heat it for a few minutes.
3. Mash in the grains and maintain a stable mash temperature of **152°F** for **60 minutes**.
4. After the mash, vorlauf to clarify the wort and then collect the wort directly into your boil kettle.
5. Proceed with the boil, adding 1 oz of Cascade hops at the start of the 60-minute boil for bittering.
6. Add another 1 oz of Cascade hops with 10 minutes left in the boil for flavor.
7. Add 1 oz of Centennial hops at the end of the boil or during whirlpool for aroma.
8. After the boil, cool the wort, transfer to a fermenter, pitch the US-05 yeast, and ferment as usual.
**Kegging Instructions:**
- Once fermentation is complete, transfer the beer to a sanitized keg.
- Carbonate to your desired level, typically around **2.2 to 2.6 volumes** of CO2 for an American Porter.
- Let the beer condition in the keg for at least **1-2 weeks** before serving to allow the flavors to mature.
This should give you a delicious American Porter with a clean fermentation profile. Enjoy your brewing! 🍻
I don't know when I'll brew this, but next time I don't have anything specific recipe I want to brew this will be what I go to.
Anyway ... now my Roll-a-Style list looks like this:
My "Bench" now includes:
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