I just got back from the Stone Food & Drink festival and tasted the Titanic Plum Porter. Its an excellent pint as I'm sure many of you will know. I had a chat to the brewer and he described his recipe to me. The quantities are 975Kg Maris Otter Pale Malt, 125Kg Wheat & 100 Kg roasted (black) barley. Assuming I'm making 23L I calculate I will need 4.06Kg MO pale Malt, 520g Wheat (for head retention he said) and 420g roasted black barley. The Bramling Hops seem to be the right choice but I may need to use another type hop to balance the bitterness with the malt. Questions?
1. Do these quantities seem right to achieve 1060 OG?
2. Do I need any other malts and if so why?
3. Admiral or Northern hops to supplement the Bramlings?
4. Titanic use Plum essence food additive (how much will I need to add to 23L)? When should I add this flavour?
5. Mash time/temp 60 min? 90 min? & 66 deg C?
6. Boil time 60 min or 90 min?
7. What yeast shall I use?
8. Any other advice?
1. Do these quantities seem right to achieve 1060 OG?
2. Do I need any other malts and if so why?
3. Admiral or Northern hops to supplement the Bramlings?
4. Titanic use Plum essence food additive (how much will I need to add to 23L)? When should I add this flavour?
5. Mash time/temp 60 min? 90 min? & 66 deg C?
6. Boil time 60 min or 90 min?
7. What yeast shall I use?
8. Any other advice?