Cleaned mash tun…īeautiful gradations of brown deliciousness The wort kept coming and coming I thought maybe I’d collect as much as possible because it was going to be a 90 min boil, but I eventually cut it off, probably just over 6.5 gallons although I can’t precisely measure it. The mash stayed at exactly 150F the entire 90 mins!.It it affects the OG that’s ok too, because I stupidly only bought 1 packet of yeast, which should be enough for the target OG of 1.054 but maybe not if I hit a higher gravity. I’d love to get 48 beers out of this instead of the usual ~42. Beersmith suggests 3.78 g, but I want to make sure I have plenty. started heating 5 gallons of sparge water to 168F.Hit 150F with the addition of some hot water from teakettle.Doughed in after pre-heating mash tun for a couple minutes with the strike water target temp is 151F for a 90 min mash.Heated ~3.10 gallons water to ~162F added 1 tbsp PH 5.2 stabilizer.2 oz Black Treacle 90 min (I’d never even heard of this stuff before I read this recipe).Most notably a different yeast was used since the book only recommended liquid yeasts. This is very close, although not exactly the AG recipe from the book. I decided to do this one partially because the description made it sound completely amazing (from Clone Brews: “it enters with a malt and molasses aroma…” “intense, dry character” etc etc) and also partially because it’s a recipe that is using a lot of left over specialty grains I had from my brown ale, which I’m happy about.
This is supposed to be a clone of Samuel Smith Taddy Porter, from the book Clone Brews. I don’t think I’ve ever had the Taddy Porter, but I love their oatmeal stout.