Killer Cricket Porter
Brewed: 10/29/2017 Kegged: 11/26/2017
This confuses me and my kids, because we cannot imagine a cricket being threatening in any way. In fact, I am under the impression that a pet cricket is good luck.
Autumn is the time when crickets tend to get into the house, causing the males in the household to remove them.
I thought Killer Cricket would be a good name for a beer. As crickets are black, I thought a black beer would be appropriate. My wife is also somewhat afraid of black beers too.
As far as the exact style, I thought Pre-Prohibition Porter would be a good target. The lower ABV limit of the Pre-Prohibition style allows for a session beer, unlike an American Porter. Its upper SRM limit allows for the beer to be very black unlike an English Brown porter.
I designed the beer to put the IBU's right in the middle for the style. I used "traditional" American hops with Cluster and Willamette. I also threw in some Oats to satisfy the adjunct addition of the "Pre-Prohibition" part of the style.
I expect the beer will be a smooth, rich beer with chocolate notes. Because it uses Midnight Wheat for its color, it should not have any harsh roasted flavors.
I expect I'll enjoy this beer very much.
Killer Cricket Porter --- Batch 1 |
Style |
|
Pre-Prohibition Porter |
|
Batch Size |
|
5.50 gal |
Type |
|
All Grain |
|
Boil Size |
|
7.71 gal |
Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
Recipe Gravity |
|
1.048 SG |
|
Estimated FG |
|
1.011 SG |
Recipe Bitterness |
|
24.9 IBUs (Rager) |
|
Alcohol by Volume |
|
4.7 % |
BU : GU |
|
0.523 |
|
|
|
|
Recipe Color |
|
33.8 SRM |
|
|
|
|
Measured OG: |
|
1.048 |
|
Measured FG: |
|
1.014 |
ADF: |
|
71 |
|
Measured ABV: |
|
4.5 | Ingredients
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
5.00 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
1 |
- |
3.00 g |
Chalk (Mash 60.0 mins) |
Water Agent |
2 |
- |
7 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
71.8 % |
1 lbs |
Midnight Wheat Malt (550.0 SRM) |
Grain |
4 |
10.3 % |
12.0 oz |
Golden Naked Oats C15 (15.0 SRM) |
Grain |
5 |
7.7 % |
12.0 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
7.7 % |
4.0 oz |
Crystal, Dark (Simpsons) (80.0 SRM) |
Grain |
7 |
2.6 % |
0.500 oz |
Cluster [7.80 %] - First Wort 90.0 min |
Hop |
8 |
16.8 IBUs |
1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
9 |
- |
5.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
10 |
- |
1.000 oz |
Cascade [6.50 %] - Boil 10.0 min |
Hop |
11 |
5.1 IBUs |
0.500 oz |
Cluster [7.80 %] - Boil 10.0 min |
Hop |
12 |
3.0 IBUs |
1.0 pkg |
American Ale II (Wyeast Labs #1272) [124.21 ml] |
Yeast |
13 |
- |
Mash Profile
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Mash In |
Add 12.19 qt of water at 163.7 F |
152.0 F |
60 min | Batch sparge with 2 steps
(1.98gal, 3.86gal) of 168.0 F water Recipe Notes A couple days
before brew day, make a starter with 6 cups water and 1.5 cups extra light
DME. Add 3g of CaCO3 and 5g NaHCo3 into the strike water to help smooth out
the dark malt flavor. From Denver Water, this puts the water profile
at: Ca=67,Mg=8,Na=61,SO4=51,Cl=23,HCO3=262 Mash as instructed above. Batch
sparge onto first wort hops. Boil as usual. Pitch as close to 60 degrees
as possible. Keep fermention below 65 for one day, then let rise to
68ish. Ferment for 2 weeks. Keg and carbonate to 2.5 volumes.
Brewing Record
Brew Date: |
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Strike Temp: |
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Mash Temps: |
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Pre-boil OG |
|
(1.039 SG) |
|
Pre-boil Vol |
|
(7.71 gal) |
Actual Mash Efficiency |
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|
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Pitch Temp |
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Fermentation |
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Day 1: |
Day ... |
Day ... |
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