Fermentation, day three. My closet, where the two batches are being kept, smells delicious.

As I mentioned in Big Beer Weekends, I based my recipe on the “Whose Your Taddy Porter” recipe from Jamil Zainasheff and John J. Palmer’s book, “Brewing Classic Styles”. Here are both for comparison:

WHO’S YOUR TADDY PORTER

Extract
English Pale Ale LME: 3.08kg

Steeping Grains
Brown Malt: .45kg
Crystal Malt: .45kg
Chocolate Malt: .284kg

Hops
Fuggles (Bittering, 60 min.): 35g
Fuggles (Aroma, 10 min.): 14g

Yeast
White Labs WLP013 London Ale,
Wyeast 1028 London Ale, or Danstar Nottingham

 THEO CLUBS R.I.PORTER

Extract
Mac’s Saaz English Pale Ale LME: 3.4kg
Muntons Spray Malt (Dark): 500g

Steeping Grains
Brown Malt: .40kg
Caramunich Malt: .45kg
Chocolate Wheat Malt: .25kg

Hops
Northern Brewer (Bittering, 60 min.): 30g
Northern Brewer (Aroma, 10 min.): 10g

Yeast
Batch #1 (20L): Safale English Ale S-04
Batch #2 (3-5L): White Labs English Ale WLP002

OG came in at exactly 1.050. Yeasts were pitched after cooling down the wort (in less than three hours) to 20°C. Undeniably my best brew day yet! Primary fermentation only, bottling day is scheduled for the 20th of February, and oh yeah – next time I’ll remember to take pictures before putting everything away in the dark. D’oh!

See you this weekend at the Nakameguro Taproom and 9th Tokyo Real Ale Festival!

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