Fullers Porter Clone Recipe

As part of my submissions for the Manchester homebrew expo in Manchester Beer Week at Beer Nouveau I brewed a Fullers Porter clone recipe.

This is one of my favourite commercial porter beers with great malty flavours and a hint of chocolate.

I used quite a few sources to put this recipe together and tried to stay as close to the information from Fullers website. A few substitutions had to be made for the bittering addition but I thought this would still get close to the real thing.


English Porter
All Grain (23.00 l)  ABV: 5.71 %
OG: 1.058 SG FG: 1.015 SG
IBUs: 33.0 IBUs Color: 52.5 EBC

  • 4.50 kg – Pale Ale Malt
  • 0.67 kg – Brown Malt
  • 0.50 kg – Caramel/Crystal Malt -120L
  • 0.20 kg – Crystal, Medium
  • 0.15 kg – Chocolate Malt
  • 0.10 kg – Wheat, Torrified

Mash In (66.7 C for 60 min, 2 min rise)

  • Add 18.93 l of water at 75.3 C

1:02 hours – Mash Complete

  • Batch sparge with 3 steps (Drain mash tun, 9.88 l, 9.88 l) of 76.0 C water
  • 0 min – Add Ingredients

    • 42.9 g – Northdown – Boil 60 min (26.7 IBUs)

    50 min – Add Ingredients

    • 35.4 g – Fuggle – Boil 10 min (6.3 IBUs)
    • 0.30 tsp – Irish Moss – Boil 10 min

    1:00 hours – End of Boil

    1 pkg – SafAle English Ale (DCL/Fermentis S-04)

    Ale, Single Stage(One Stage)

    Primary: 14 days at 19.4 C

    Tasting notes:

    Comparing mine to the real thing they were really close. The brown malt seemed to be the key factor. Mine had a bit more chocolate coming through and the commercial beer had a bit more caramel.


    At the expo we were very lucky to be able to put our beers through a commercial pop up tap system from The Travelling Tap.

    The Porter was named Feltham’s Threads and was on in between an American Amber I’d also brewed and the Imperial Stout from my earlier blog post. It was in good company with other beers from the Chorlton Homebrewers.

    All in all it was received well and it was great to take part in another event hosted by Steve at Beer Nouveau.

    Boddingtons Bitter Clone Recipe

    I’d not done a brew day for a while after the Green Hopped Munich Dunkel (and an Imperial Stout which needs it’s own write up) as we’d had quite a lot of building work going on over the lead up to Christmas and into the new year which had prevented any brewing.

    The Dunkel had just run out on keg (I have 6 liters lagering in a demijohn for bottling still to do) and my thoughts in January generally turn to new beers and replenishing the home brew stock.

    I was very tempted to brew my stock lager but i thought it might be fun to try brewing a beer with close ties to me historically and geographically.

    I’m a little too young to have drunk Boddingtons Bitter at its best on cask – but growing up in Manchester, it could be good in the mid to late 90s if kept well and it was one of the first beers I had when I embarked on my drinking career.

    I’ve had half an eye on brewing a clone of the classic 1970’s cask version for a while, but since 2018 is going to be the year of heritage brewing (brew them and it will happen) I cast around for some information on replicating what had been quite a celebrated beer back in the day (insert stories from my Dad of a coach load of drinkers turning up en mass at the Packet House in Eccles from some far flung corner of the UK to sample the cask Boddingtons here). I found some great information from various sources (Ron Pattinson’s shut up about barclay perkins blog was a great inspiration – as was the Boak and Bailey beer blog) on historical records and other brewers attempts to replicate it and January seemed like a good time to brew a pale lower ABV bitter.

    Boddingtons Bitter Clone

    Recipe Specifications
    Boil Size: 29.60 l
    Post Boil Volume: 27.60 l
    Batch Size (fermenter): 23.00 l   
    Bottling Volume: 21.00 l
    Estimated OG: 1.041 SG
    Estimated Color: 11.6 EBC
    Estimated IBU: 32.1 IBUs
    Brewhouse Efficiency: 74.00 %
    Est Mash Efficiency: 85.3 %
    Boil Time: 60 Minutes
    Amt                   Name                                     Type          #        %/IBU         
    3.68 kg               Pale Malt (2 Row) UK (5.9 EBC)           Grain         1        87.6 %        
    0.20 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         2        4.8 %         
    0.12 kg               Wheat, Torrified (3.3 EBC)               Grain         3        2.9 %         
    0.10 kg               Cara-Pils/Dextrine (3.9 EBC)             Grain         4        2.4 %         
    0.10 kg               Sugar, Table (Sucrose) (2.0 EBC)         Sugar         5        2.4 %         
    30.00 g               Northern Brewer [8.50 %] - Boil 60.0 min Hop           6        24.9 IBUs     
    20.00 g               EK Goldings (EKG) [5.00 %] - Boil 30.0 m Hop           7        4.8 IBUs
    0.30 tsp              Irish Moss - Boil 10 min                 Fining        8
    25.00 g               Fuggle [4.75 %] - Boil 5.0 min           Hop           9        2.3 IBUs      
    1.0 pkg               British Ale (White Labs #WLP005) [35.49  Yeast         10        -             
    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 4.20 kg
    Name              Description                             Step Temperat Step Time     
    Mash In           Add 12.19 l of water at 72.3 C          66.7 C        60 min        
    Sparge: Batch sparge with 2 steps (7.47l, 15.55l) of 76.0 C water

    A fairly standard brew evening really, but I feel like I could do with a bigger hot liquor tank and mash tun somehow!

    The Mash

    The Mash temperature was bit overshot, but a slight addition of some cold water brought it back down into the correct range.

    I do think I need a sign in the cellar home brewery that reads: “Not less than a 90 minute mash” as my efficiency took a hit with only a 60 minute mash. Grain crush could come into it but from experience a 90 minute mash just seems to do the trick for my system.

    The Run Off

    I had treated myself to some new tubing! This made a big difference to transferring the wort compared to the old stuff I had. Much more sturdy and heat tolerant. Seems to clean up a lot easier too.

    The Boil

    As ever, I was a little over the pre-boil gravity and I thought that this would have impacted the reduced efficiency in sticking the planned 60 minute boil.

    The Hop Additions

    I thought a mix of classic English (ish – excuse the Northern Brewer for bittering) hops would work well. The hopping schedule was fairly classic in the 60, 30 and 5 minutes aiming for a pretty robust 30 odd IBUs.

    I have a sneaking suspicion that this base recipe would be great with the hops substituted for my left over New Zealand hop stock and loads of late additions and dry hopping!


    I did however seem to more or less hit the final post boil volume which probably lays the blame for the reduced efficiency on the mash rather than the slightly larger pre-boil volume or vigour of the boil.


    I ended up with a FG of 1036 rather than the expected 1040 ish – so my hope is that the WLP005 does the trick of attenuating a bit lower to get me closer to the expected ABV – and the table sugar in the recipe to dry it out should help with that.

    First samples of the wort the next morning had a good bitterness.

    As I pitched the yeast without a starter – it did take a day or so to get going. Again, past experience tells me that even a very quick starter made up just a few hours when the brew days begins ensures a really vigorous start to fermentation.

    Hopefully this will turn out to be a fair approximation of the target beer. Hopefully it should be a quick beer to finish and condition ready to review very soon.

    Munich Kellerbier Recipe

    By way of a follow up to my Saufbruder / Homebrew Expo post, one of the earlier iterations of that beer was entered into the Welsh National Homebrew Competition 2017. It placed bronze in the Amber Beer category and the judging notes provided me with some much needed critical feedback.

    This Munich Kellerbier was brewed in January 2017 and a portion for entry in the competition was conditioned in the fridge in a demijohn with some dry hops for a few months before bottling.


    I went with a fairly simple grain bill with some Munich and Melanoiden Malt to give it more malt character.

    I used Bohemian floor malted pilsner malt and my efficiency was a lot higher than the recipe worked out as I mashed for longer than the 60 minutes I had planned on. I ended up with a OG of 1052 and landed on a FG of 1004 – giving an ABV of about 6.3%! Thankfully the balance with the hops was just about right although it was undeniably a big beer.

    I kegged the majority of the finished beer but I could not bottle from keg, so to bottle the entries, I had reserved some for fridge conditioning with a few grams of the same hops used for bittering in a demijohn.

    I bottled used carbonation drops which resulted in quite a high carbonation in the bottles for it to be appropriate to style.

    I packaged the entries and waited nervously for the results.

    On the night of the results, I logged onto the scores and could not believe that it was scored a 35 and 31 by the two judges and had come in third place in Amber Beers.

    The comments definitely reflected the reality of how the beer was brewed and how it ended up:

    “Nice bread / grain flavour”

    “Nice refreshing flavour, with good balance of grainy malt and floral hop”

    “Carbonation a little high for style. Crisp finish as expected”

    “Some good malt and the citrus hops work okay, but perhaps too much alcohol”

    “More alcohol warmth than expected”

    So all things considered the judging was spot on: I’d overshot my gravity, the dry hops had extracted some citrus notes and the beer was not carbonated to style and these flaws were obviously noticeable. However, the feedback also showed that this didn’t detract from this being a good beer that with some minor adjustments / keeping on track it would have resulted in a higher score.

    A lesson in learning to stick to the original plan!


    Style: Munich Helles (Kellerbier)
    TYPE: All Grain

    Recipe Specifications
    Boil Size: 32.60 l
    Post Boil Volume: 27.60 l
    Batch Size (fermenter): 23.00 l
    Bottling Volume: 21.00 l
    Estimated OG: 1.055 SG
    Estimated Color: 9.3 EBC
    Estimated IBU: 19.2 IBUs
    Brewhouse Efficiency: 73.10 %
    Est Mash Efficiency: 84.2 %
    Boil Time: 60 Minutes

    5.00 kg Pilsner (2 Row) Ger (3.9 EBC) 90.1 %
    0.35 kg Munich Malt (17.7 EBC) 6.3 %
    0.20 kg Melanoiden Malt (39.4 EBC) 3.6 %
    52.73 g Hallertauer Hersbrucker [4.00 %] – 19.2 IBUs
    0.40 tsp Irish Moss (Boil 10.0 mins)
    1.0 pkg Southern German Lager (White Labs #WLP83)


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 5.55 kg

    Mash In Add 15.97 l of water at 75.6 C 66.7 C 60 min

    Sparge: Batch sparge with 2 steps (6.64l, 17.05l) of 75.6 C water


    Oatmeal Stout: an experiment on fruit 3 ways.

    Last year I brewed an oatmeal stout after visiting Wylam Brewery and their tap room just before they had moved production there.

    One of the beers available to try as part of the tour was a NZ oatmeal Pale: All Gone South. This had a massive amount of New Zealand hop aroma and flavour against the mouthfeel of the oats and was really unexpected – a bit like the sensory shock that a Black IPA provides.

    What was really surprising was that they used a huge 30% of 2-3 types of oats in their grain bill. Normally this proportion of oats can lead to a stuck mash and lautering problems, but thanks to their then shiny new kit they had a way of using such a high amount of hops in this beer without encountering these problems.

    In getting home, I thought I would try a brew day with more than 10% oats in the grain bill. As I’d did not have any New Zealand hops available I thought I would try an oatmeal stout recipe and experiment with adding fruit after primary fermentation.

    I was  able to do this in my kitchen / stove top set up to split the finished beer after fermentation between 2 different fruits, and keep 1 as the control.

    Oatmeal Stout Recipe:

    Type: All Grain
    Batch Size: 14.00 l
    Boil Size: 16.47 l
    Boil Time: 60 min
    End of Boil Vol: 14.58 l
    Final Bottling Vol: 13.00 l
    Fermentation: Ale, Two Stage

    Efficiency: 72.00 %
    Est Mash Efficiency: 72.0 %

    Prepare for Brewing

    • Total Water Needed: 22.63 l

    Mash or Steep Grains

    Mash Ingredients
    Amt Name Type # %/IBU
    3.00 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 69.8 %
    0.45 kg Oats, Flaked (2.0 EBC) Grain 2 10.5 %
    0.25 kg Roasted Barley (1100.0 EBC) Grain 3 5.8 %
    0.15 kg Chocolate Malt (940.0 EBC) Grain 4 3.5 %
    0.15 kg Special B Malt (300.0 EBC) Grain 5 3.5 %
    0.15 kg Wheat, Torrified (3.3 EBC) Grain 6 3.5 %
    Mash Steps
    Name Description Step Temp Step Time
    Mash In Add 12.82 l of water at 74.6 C 68.9 C 45 min
    • Estimated pre-boil gravity is 1.059 SG
    Boil Ingredients
    Amt Name Type # %/IBU
    0.10 kg Brown Sugar, Dark (98.5 EBC) Sugar 7 2.3 %
    0.05 kg Dememera Sugar (3.9 EBC) Sugar 8 1.2 %
    15.00 g Target [9.50 %] – Boil 60.0 min Hop 9 21.7 IBUs
    0.25 tsp Irish Moss (Boil 15.0 mins) Fining 10
    15.00 g Bramling Cross [6.00 %] – Boil 15.0 min Hop 11 6.8 IBUs
    15.00 g Fuggles [3.90 %] – Boil 15.0 min Hop 12 4.4 IBUs
    Steeped Hops
    Amt Name Type # %/IBU
    15.00 g Bramling Cross [6.00 %] – Steep/Whirlpool 10.0 min Hop 13 2.5 IBUs
    15.00 g Fuggles [3.90 %] – Steep/Whirlpool 10.0 min Hop 14 1.6 IBUs
    • Estimated Post Boil Vol: 14.58 l and Est Post Boil Gravity: 1.069 SG

    Cool and Transfer Wort

    • Cool wort to fermentation temperature
    • Transfer wort to fermenter

    Pitch Yeast and Measure Gravity and Volume

    Fermentation Ingredients
    Amt Name Type # %/IBU
    1.0 pkg British Ale (White Labs #WLP005) [35.49 ml]


    I couldn’t quite bring myself to go the whole 30% with the oats, but the mash tun worked well and I throttled back when draining the wort to prevent a stuck mash.

    I also used a half fly / batch sparge method rather than a classic batch sparge. Placing a folded up piece of tin foil on the top of the grain bed stopped it getting disturbed and worked really well as the sparge water was slowly poured onto the top. This might have helped prevent a stuck sparge coupled with the very slow run off rate I adopted.

    The boil was fairly uneventful and I used some of the hot wort to dissolve the sugar addition near the end to ensure none was scorched on the bottom of the kettle.

    After cooling with the homemade immersion chiller, it was fermented using WLP005 – British Ale yeast and the real fun came after primary fermentation was completed and it was time to split it and put in on fruit.

    I decided to split the finished batch into thirds (of roughly 5 litres each), and put 1/3 on  300g cherries, 1/3 on 300g dates and leave the remaining third as the base beer.

    The Cherries were fresh which I just halved and left the stones in. The Dates were Medjool Dates but were halved and pitted. In hindsight, I would probably quarter the dates as they were very difficult to extract from the demijohn later.

    I calculated the base beer came to 6.69% ABV without the fruit – which might have added a couple of extra gravity points in each case.

    After 2 or 3 weeks on the fruit in demijohns, there was very little sign of any secondary formation, and it looked / felt like it was time to bottle the experiment.

    Unfortunately I didn’t check the FG for the version racked onto the dates before adding the priming sugar – and those bottles had far too much sugar left in which led to over carbonation. They were the most “lively” of the types of oatmeal stout but this one was the tastiest of the three.

    Tasting Notes:

    The base Oatmeal stout was good, and had a good well rounded flavour and silky mouthfeel thanks to the oats. There was no astringency and the hops were present in flavour and aroma (a slight blackberry note which I sometimes get from the Bramling Cross) but it was not too bitter. I queried vanilla(?) chocolate(?) and even treacle(?) the last 2 of which I put down to the dark sugars used.

    I thought it was slightly oxidised since it was left in the original fermenting bucket with masses of headspace whilst the other two rested on the fruit. If I had a third demijohn to hand I should have put it into secondary to keep the oxygen to a minimum

    The Date Oatmeal stout had a rich Christmas / fruit cake quality to them which went really well. The over carbonation caused a lot of yeast to be kicked up when pouring, but didn’t overly harm the flavour.

    The Cherry Oatmeal stout had a dry, slightly tart (fruit – rather than sour) flavour which was noticeable as cherry, but not as good as the Date version. I wonder if some chocolate nibs and more cherries might have made it into a better beer (black forest stout anyone)?


    Some comments from a comparison taste of the three beers at the Chorlton Homebrewers group were that the version put on Dates was the better version despite the (massive) over carbonation (it may have hit the ceiling).  It had roasty, caramel and fruity flavours – and it would be an ideal after dinner sort of beer given the fruit flavour, mouthfeel and residual sweetness (although that wasn’t planned).

    It has put me in mind of making it again but with the addition of some other fruits from fruit cake on a slightly bigger version for Christmas as I find spiced beers to be a taste I haven’t really acquired.

    In summary, the demijohns worked really well and it is a great way to experiment with different yeasts using the same worts, or using post fermentation additions for a little extra work.

    Black Cat Porter

    Well, what a great Christmas and New Year that was!

    To help celebrate, I kept good on my promise and made a shorter all grain brew to have a Porter ready for Christmas drinking


    The Boil and Hop Additions


    This was based on a recipe I had done back in May 2015 for a partial mash: part all grain – part liquid malt extract. I wanted to see if a smaller all grain batch would be any different, without the additional extract to bulk up the size of the batch. I had found that this had a slight twang to it – which seemed to be the one downside against getting a bigger batch in using the partial mash method.

    I settled on the following BIAB recipe:


    2.63kg Maris Otter

    0.30kg Munich Malt

    0.12kg Crystal 120

    0.07kg Black Patent Malt

    0.07kg Chocolate Malt

    0.07kg Aromatic Malt

    0.07kg Wheat Malt

    0.07kg Carafa Special I


    17 ltr Liquor

    Mash @ 67C for 60mins

    Sparge with 3-4 ltr @ 70C


    15g Target (30mins)

    11g Fuggles (15mins)

    11g E.K Goldings (15mins)

    11g Bramling Cross (15mins)


    Pre Boil Gravity: 1044

    Boil: 60mins

    Original Gravity: 1047


    1 Pack of dry Windsor Danstar / Lallemande Yeast

    Added 150g of a split of 50g each of demerara, muscovado and brown sugars (briefly boiled and cooled) during fermentation

    Final Gravity: 1014


    So to explain:


    1. I love Munich malt. It seems to end up in all my recipes. Don’t judge me – I have a favourite ingredient, ok?;
    2. This was more porter like than stout (my 2015 porter had verged more on the stout than porter side) so I was well pleased with this beer matching the style. The Carafa I is a de-husked roasted grain and this may have had an impact in keeping the harsher roast flavours in check;
    3. I really like Bramling Cross hops at the moment. They give a slight blackcurrant note to a beer and this was definitely evident in this. I could even suggest raising the late Bramling Cross addition to up this even more;
    4. I was off on my anticipated OG by quite a margin (I can’t rightly recall the numbers I was supposed to hit). I decided to add a few different brown sugars after the boil and once fermentation had started, to increase the alcohol level. I had read somewhere (mental note – one for a historic brewing post perhaps?) that porters had traditionally been brewed with a proportion of simple sugars and thought this would do well. I certainly could not taste anything off about this and it may have added something in the overall scheme of things;
    5. The Windsor yeast worked really well. I did re-hydrate it before pitching, and added some warmth during fermentation as it was so cold in the cellar (why did I not do a lager!);
    6. In a small barrel it carbonated well and was probably one of my best efforts yet. I bottled the other half in 500ml swing top bottles. I used carbonation drops but I think that the carbonation level was a little too much in the end.
    7. The head retention wasn’t great. It would pour well, but the head didn’t linger and certainly didn’t leave the lacing that you (or at least, I) want to see. I put the wheat malt in to supposedly help with this, and had stayed away from other adjuncts to avoid getting into Stout territory. I’ve found most of my brews have not had great head retention, and I’m not quite sure what to do to improve on this yet.

    So to summarise: a great brew in the end although I was off my numbers. I have found the BIAB method to be a great start to All Grain, but my efficiency has been off and the constant watching of the mash temperature has probably played a big part in this, as has the crush of my grains.

    The end result was brilliant and probably one of my most successful batches yet in terms of taste and drinkability. It even passed the “Dad” test – my Father and Father-in-Law both declaring it the one they have liked the best so far.

    As seals of approval go, you can’t get much better than that.

    Honey Saison Recpie

    This has turned out to be a pleasant batch. Worthwhile posting the recipe if anyone were interested in having a go at a Saison, but not having done one before (process sheet and calculations courtesy of BeerSmith) based on my own tinkered recipe for a Belgian Saison from a number of sources (Brewing Classic Styles getting a particular mention):


    Recipe: Honey Saison TYPE: All Grain
    Style: Saison
    —RECIPE SPECIFICATIONS———————————————–
    SRM: 10.2 EBC SRM RANGE: 9.8-27.6 EBC
    IBU: 27.0 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
    OG: 1.076 SG OG RANGE: 1.048-1.065 SG
    FG: 1.012 SG FG RANGE: 1.002-1.012 SG
    BU:GU: 0.357 Calories: 632.2 kcal/l Est ABV: 8.4 %
    EE%: 73.00 % Batch: 11.02 l      Boil: 17.72 l BT: 90 Mins

    Total Grain Weight: 3.59 kg Total Hops: 61.00 g oz.

    Amt                   Name                                     Type          #        %/IBU
    2.45 kg               Pilsner (2 Row) Ger (3.9 EBC)            Grain         1        68.3 %
    0.41 kg               Wheat Malt, Bel (3.9 EBC)                Grain         2        11.4 %
    0.39 kg               Munich Malt (17.7 EBC)                   Grain         3        10.8 %

    Name                Description                   Step Temperature Step Time
    Saccharification    Add 15 l of water at 67.3  64.4 C           90 min
    Mash Out            Heat to 75.6 C over 7 min     75.6 C           10 min


    Remove grains. Light sparge with 4 ltr of water at 76 C, and prepare to boil wort

    —BOIL PROCESS—————————–

    Est Pre_Boil Gravity: 1.049 SG Est OG: 1.076 SG
    Amt                   Name                                     Type          #        %/IBU
    39.00 g               Hallertauer Hersbrucker [2.00 %] – Boil  Hop           4        14.0 IBUs
    22.00 g               Saaz [3.30 %] – Boil 60.0 min            Hop           5        13.0 IBUs
    0.12 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        –

    —FERM PROCESS—————————–

    Yeast Lallemande – Belle Saison: 1 Pack (rehydrated)

    Primary Start: 15 Aug 2015 – 7.00 Days at 24 C
    Style Carb Range: 2.30-2.90 Vols
    Bottling Date: 25 Aug 2015 with 1 Coopers Carbonation Drop per (small) bottle


    Crickey!!! This fermented fast. What with the weather and adding a brew belt (note to self – bad brewer! not needed! be more patient!) this reached a top temp of 26 C at some points, and fermented really fast. 5 days was all it took to get to a FG of 1010. At bottling 10 days after fermentation started, it was down to 1008! Definitely the lowest FG I have ever achieved. The Belle Saison dry yeast had no difficulties at all, and no stuck fermentation.

    After putting into small bottles with 1 carbonation drop each, and left in a warmish spot for a further 5 days this is shaping up really well! Spicy, not too phenolic and malty rather than hoppy. You can taste the high alcohol content, but it is not spirit like. Overall it is refreshingly dry – but strong! 7.4% ABV or thereabouts! Not much of a honey flavour (in hindsight I remember having a great honey beer in Belgium called Barbar which I would love to emulate) so I think the recipe could take more honey.

    In hindsight I would change out a slightly cooler fermentation and add more honey. Other than that, great balance of malt to hops, spicy Belgian flavours and not too “farmyardy”. Not a Saison du Pont clone (which I was lucky enough to try within the last 3 months), but definitely a style that warrants a repeat brew another time.


    So this was the first all grain recipe I made using my new boil kettle, mashing bag and homemade wort-chiller.  Initial thoughts were that it was tainted in some way, but after a few weeks in the bottle the consensus appears to be that this is actually quite good, but a little on the weak side at 4%.

    I was having a bit of fun trying a few different wheat beers / hefeweizens from local shops and I am lucky to have a local pub that has Weinhenstephaner Hefeweizen on draft (The Steamhouse), when I decided that this would be a good style to try and brew a small batch of all grain to see if I could make a stab at All Grain Brew in a Bag.

    I got myself some wheat and lager malt with a little Vienna malt to mix it up a little and played around with some beer recipe sites, programmes and books (more on these another day!) to get a 13 litre batch into the fermenter:

    In hindsight: my hop addition was too low because my Hallertaur was only 2% not 4%, my strike water was off temperature compared to the temp of the grain, I mashed at too high a temperature and the water to grist ratio was less than would allow for the full boil volume. This meant I had to add 3 litres or so back to the pre boiled wort. My pH was probably wrong too. Other than that – it was perfect!?

    The only true success is my homemade wort-chiller…

    The chill factor!
    The chill factor!

    This was really simple to make: I had a length of small gauge copper piping from various central heating repairs left over and coiled it round a paint can leaving one short straight inlet to the top and a longer straight outlet from the bottom. The inlet is the cold water and the outlet is the “waste” hot water. A few jubilee clips pipes and a tap connector and hey presto!

    It can cool 20 litres of hot wort to 24 degrees centigrade in about 20-30 minutes. There are refinements I could make such as turning the inlets over so that it can rest on the edge of the boiler, but as a quick 30 minute project it was really easy and cools small batches really well.

    After fermenting probably too hot (White Labs WLP351) and bottling I expected this to be a really estery brew. Turns out not so much. I would describe it as peppery / spicy, but it does lack banana like notes. It was also quite thin until the carbonation level improved.

    If you are interested in the recipe here it is:


    BeerSmith 2 Recipe Printout – http://www.beersmith.com
    Recipe: Whitless Wonder
    Style: Weizen/Weissbier
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    Boil Size: 18.64 l
    Post Boil Volume: 16.64 l
    Batch Size (fermenter): 13.00 l
    Bottling Volume: 10.00 l
    Estimated OG: 1.061 SG
    Estimated Color: 6.3 EBC
    Estimated IBU: 8.4 IBUs
    Brewhouse Efficiency: 91.00 %
    Est Mash Efficiency: 112.0 %
    Boil Time: 60 Minutes

    Amt           Name                                                Type          #        %/IBU
    1.25 kg       Lager Malt (3.9 EBC)                                Grain         1        45.5 %
    1.25 kg       Wheat Malt, Ger (3.9 EBC)                           Grain         2        45.5 %
    0.25 kg       Vienna Malt (6.9 EBC)                               Grain         3        9.1 %
    15.00 g       Hallertauer Hersbrucker [4.00 %] – Boil 60 minutes  Hop           4        8.4 IBUs
    0.25 tsp      Irish Moss (Boil 10.0 mins)                         Fining        5        –
    1.0 pkg       Bavarian Weizen Yeast (White Labs #WLP351)          Yeast         6        –

    Mash Schedule: BIAB, Medium Body
    Total Grain Weight: 2.75 kg
    Name                Description                   Step Temperature Step Time
    Saccharification    Add 20.32 l of water at 69.0  66.7 C           75 min
    Mash Out            Heat to 75.6 C over 7 min     75.6 C           10 min

    Sparge: If steeping, remove grains, and prepare to boil wort

    Created with BeerSmith 2 – http://www.beersmith.com


    Definitely a style and recipe I will try again to improve upon.