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Killer Cricket Porter

Brewed: 10/29/2017  

My wife (aka the SheppyBrew Beer Model) is terrified whenever she sees a cricket in the house. 

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.

For more information on this beer, see Sheppy's Blog: Killer Cricket


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
Color
   
Measured OG:   1.048    Measured FG:    1.009
ADF:   81    Measured ABV:    5.1

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:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.039 SG)   Pre-boil Vol   (7.71 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Brewing Notes:
10/26/2017 esheppy
I bought ingredients today. Will brew this weekend.
10/30/2017 esheppy
Brewed yesterday. Everything went well.
10/30/2017 esheppy
Fermentation underway. 64
11/01/2017 esheppy
Fermentation beginning to slow down. Still bubbling. 70 degrees.
11/04/2017 esheppy
Moved beer to secondary so I'd have room for Mango Lovin'. Didn't take gravity or taste sample, but it smells good. Also harvesting yeast.
11/10/2017 esheppy
Took a sample. Tastes great. Lots of chocolate flavor. Took a Refractometer reading and got 6 brix. That corresponds to 1.009 fg based on the Beer Smith calculator. It does taste dry enough that it could be that fg. Looking forward to getting this kegged. Just need to finish up CO Pelican.
Comments:
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