Brewing an American Porter | Grain to Glass | Sorta Failing at Water Chemistry
Channel: TheApartmentBrewer
Date: 2020-07-28

In this video, I brewed an American Porter and tried to solve one of the most annoying issues I've had to deal with since moving to my current location: mash pH with roasty beers. My tap water is easy to modify for most pale beers and European style lagers, but is unfriendly toward beers with roasted malts since it is difficult to get the alkalinity high enough, and I can't use baking soda because of an already high sodium count. The other option is to use chalk, but it doesn't dissolve readily in the mash. In this video, I tried to get some to dissolve by adding twice as much as is called for by brewing calculators, but was still unsuccessful. The final beer was OK, but not particularly interesting and had a sluggish fermentation, indicative of a poor mash pH. I think I will have to start using distilled water to build stout and porter water profiles off of in the future. Good lesson learned and hopefully the beer ages well!
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Recipe for 5.5 gallons, your efficiency may vary:

"Will Beer for Work"

4.9% ABV          44 IBU

9 lb Maris Otter (64.3%)
1.5 lb Munich Malt (10.7%)
1 lb Crystal 40L (7.1%)
1 lb midnight Wheat (7.1%)
0.75 lb Brown Malt (5.4%)
0.5 lb Flaked Barley (3.6%)
0.25 lb Black Patent (1.8%)

Mash at 151 F (66 C) for 60 min

Water (ppm): Ca: 136 Mg: 19 Na: 78, SO4: 62, Cl: 123, HCO3: 243 (probably less)

60 minute boil:
60 min - 1 oz (28g) Northern Brewer (9.0% AA) 
15 min - 1 oz Northern Brewer
              - 1 oz East Kent Goldings (4.4% AA)
0 min - 1 oz Northern Brewer
              - 1 oz East Kent Goldings

OG: 1.053

1 packet of US-05 dry yeast 

Ferment at 65-70 F (18-21 C) for 14-21 days

FG: 1.016
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0:00 Intro and Welcome
0:36 Style Description and Approach
1:56 Recipe
7:38 Mash and Lauter
10:58 Boil
12:29 Fermentation Plan and Yeast Pitch
14:52 Fermentation Follow-Up
17:02 Pour and Tasting Notes
23:03 Potential Improvements
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Music:
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#porter #homebrew #waterchemistry