Owen
Brewed April 7, 2025
OG 1.055
45
Porter
Pacific Jade, Taiheke (NZ Cascade)
Gladfield Ale Malt, Gladfield Eclipse Wheat, Gladfield Light Chocolate, Gladfield Light Crystal, Gladfield Munich, Gladfield Shepherds Delight
LalBrew Nottingham- English-style ale

English Porter

Brew

Hops

Addition Timing	60 min	10 min	End boil	Total
Pacific Jade	20		30	50
Taiheke		20	30	50

Hops

Grain

4.0kg Ale Malt
1.4kg Munich
0.4kg Light Crystal
0.3kg Light Chocolate
0.25kg Shepherds Delight
0.15kg Eclipse Wheat

Yeast

Lallemand Nottingham High Performance Ale 1 packet

Water Treatment

4gm Calcium Chloride, 2gm Calcium Sulphate, 4gm Sodium Bicarbonate, 6gm Calcium Carbonate, 1gm Magnesium Sulphate added to mash water. 5 drops LA88% to sparge water

Boil Additions

1/2 teaspoon yeast nutrient and 1/2 whirlfloc tablet at 10 min to go in boil

Brew

Mash in at 67°C with 21L, rest for 60 min at 67°C.
Mash out: 78C for 10 min
Sparge with 13L at 78°C
Preboil size 28L
Boil time 60mins
Postboil size 25L
Fermenter volume 24L

Fermentation

19C for 3 days at zero pressure (78% attenuation and 5.7% abv after 3 days), increase to 22C for 4 days and wind spunding valve right in for some CO2 capture. Last 7 days gradually reduce temp to 7C.

Fermenter Additions

N/A

Carbonation

kegged

Bottled

N/A

Final Volume

N/A

Notes

Based on a Gladfield’s recipe using Nottingham High Performance yeast. A smooth, creamy dark beer with lots of malty chocolatey flavours. My third time brewing this recipe with minimal changes, a great ‘winter’ drink.