Golden Givers All Grain Recipe Kit - American Porter - Black Fox - KB19705

Black Fox | American Porter

The Golden Givers Program is a program initiative by Lallemand and KegLand to support BJCP Competition Approved Prize Winners to share their recipes and expertise with other brewers.

These recipes assist other Australian brewers to choose tried and proven recipes from ingredients that can be easily sourced in Australia and help other less experienced brewers simply brew better beer.

The Golden Giver All Grain Recipe Kits can be a bit more demanding to brew. We recommend a strong working knowledge of brewing techniques, your brewing equipment and brewing software such as Brewfather. For easier to approach all grain recipe kits that will produce world class brews at any level please check out our range of standard All Grain Recipe Kits - every recipe has been tried and tested by the KegLand Brew Crew!

Brewer: Spero Cassidy Gold Medal Winner: 2021 Canberra Brewer's Club - American Porter Recipe Name: Black Fox Style: American Porter Batch Size: 23L

Included - Single Batch

• 1 x KL36085 Magnum - (25g Pellet Hop)

• 2 x KL36092 Amarillo - (25g Pellet Hop)

• 2 x KL36061 Mosaic - (25g Pellet Hop)

• 2 x KL18401 LalBrew Premium Series - Verdant IPA Yeast x 11g

• 1 x KL22811 Rolled/Flaked Barley - Blue Lake Milling (AUS) - 1kg Bag

• 1 x All Grain Recipe Kit Grain Bill

4.0kg x American Ale Malt (2-Row) - Gladfield (NZ) 0.5kg x Carafa Type 3 - Weyermann (GER) 0.5kg x Caramel Rye - Weyermann (GER) 0.5kg x Caramunich Type 2 - Weyermann (GER)

Included - Double Batch

• 2 x KL36085 Magnum - (25g Pellet Hop)

• 4 x KL36092 Amarillo - (25g Pellet Hop)

• 4 x KL36061 Mosaic - (25g Pellet Hop)

• 4 x KL18401 LalBrew Premium Series - Verdant IPA Yeast x 11g

• 1 x KL22811 Rolled/Flaked Barley - Blue Lake Milling (AUS) - 1kg Bag

• 1 x All Grain Recipe Kit Grain Bill

8.0kg x American Ale Malt (2-Row) - Gladfield (NZ) 1.0 kg x Carafa Type 3 - Weyermann (GER) 1.0kg x Caramel Rye - Weyermann (GER) 1.0kg x Caramunich Type 2 - Weyermann (GER)

Brew Specification

• Volume (single batch): 23L

• Volume (double batch): 46L

• IBU's: 33

• OG: 1.056

• FG: 1.017

• ABV: 5.1

• Colour (EBC): 75

Recommended

Recommended Equipment

• Brewery: Gen 4.1 BrewZilla 35L or Gen 4.1 BrewZilla 65L

• Heavy Duty Brewing Gloves

• Stainless Steel Mash Paddle

• Cooling Wort: Red Reaper Counter Flow Chiller Garden Hose & Camlock Kit

• No Chill: 20L Cube for Hot Cube with Lid

• Fermenter: Fermzilla All Rounder OR FermZilla Tri-Conical

• Temperature Control: RAPT Fermentation Chamber OR RAPT Temperature Controller

• Refractometer: Saber LED Refractometer

• Packaging: Ball Lock Kegs, Oxebar Kegs, Bottles or Cans

Recommended Supplies

• Cleaning Chemicals: StellarClean OR StellarOxy

• Non-Rinse Sanitiser: StellarSan

• Instant Sanitising Spray: Ethyl Sanitiser Spray

• Brewing Salts Starter Kit

• Whirlfloc

BrewFather Recipe Details

Single Batch (35l BrewZilla)

Double Batch (65L BrewZilla)

Cleaning & Sanitation

First, clean all equipment if not already ready clean.

We recommend using StellarClean PBW for this. All 'cold side' equipment - spoon, fermenter, airlock, bottles etc must also be sanitised. All equipment that will come into contact with your brew post boil must be sanitised with a quality no-rinse sanitiser such as StellarSan. For sanitising external fittings we recommend Ethanol Spray

Refer to the instructions on the label of your no-rinse sanitiser for dosage and usage instructions.

Mash

1. Heat the strike water to the right temperature to achieve the correct mash temperature. Typically this will be 6-8°C higher than the mash temperature, although brewing system, size of grain bill and ambient temperature can have an effect. You can use this calculator on Brewfather.

2. (Optional) Add the brewing salts (if using) to the strike water. The salt additions are based on an RO water profile. If using another source of water, checkout the water calculator on Brewfather

3. Once strike temperature is achieved, add your milled malt and Blue Lake Milling Rolled / Flaked Barley (500g for Single Batch, 1kg for Double Batch) and stir thoroughly to ensure there are no dough balls. Check the mash temperature and adjust as needed.

4. Let the grain bed sit for 10 minutes, then begin recirculation.

5. (Optional) Check mash pH and adjust with acid as required.

6. Follow the Mash profile in the table below. Towards the end of the mash, preheat sparge water to 75°c.

7. (Optional) Raise the temperature to 75°C for a Mash Out step and hold for 10 minutes.

8. Once the mash is complete, lift the malt pipe and allow the wort to drain into the kettle.

9. Add your sparge water at 75°C to the malt pipe, until you reach pre-boil volume.

Mash Profile - Single Batch

Mash Profile	Units
Strike Water	22L
Sparge Water	9.7L
Calcium Chloride	1.2g
Epsom	1g
Gypsum	2.3g
Mash pH	5.4
Pre-boil Volume	28L
Mash Temperature	65°C

Mash Profile - Double Batch

Mash Profile	Units
Strike Water	46.9L
Sparge Water	16.9L
Calcium Chloride	1.8g
Epsom	1.8g
Gypsum	4.4g
Mash pH	5.4
Pre-boil Volume	56.5L
Mash Temperature	65°C

Boil

1. Bring your wort to a boil. Set your temperature above 100°c to ensure a constant boil - this will ensure the elements stay on. Keep an eye on the kettle as you raise towards a boil to avoid a messy boil over

2. Once a rolling boil is reached start your timer.

3. Add hops as required according to the Boil Schedule. (A 60 minute addition is boiled for 60 minutes, a 10 minute addition is added with 10 minutes left to the end of the boil).

4. (Optional) If using whirfloc and yeast nutrient, add these with 15 minutes left in the boil.

5. Chilling: Do the following with 10 minutes left of the boil to sanitise the chiller: If using an immersion chiller, insert this into the kettle. If using a counterflow or plate chiller connect them to the kettle pump and begin recirculating.

6. For whirlpool hops (when required) you will get the best result cooling the wort to around 80°C first.

7. No Chill: If doing the No-Chill method with a Whirlpool Hop addition, we recommend stirring the kettle until the temperature drops below at least 90°c to minimise additional bitterness extraction. Then transfer to your cube or bladder and allow wort to cool to ambient. If there are no whirlpool hops transfer thew beer as soon as the boil is finished. NOTE: No Chill can impact bitterness levels due to extended time at above isomerisation temperatures. We recommend cutting the boil hop time in half to compensate (so a 60 minute addition becomes 30 minutes, etc)

8. Chilling: Use your desired chilling method to get the wort close to pitching temperature or a few degrees above ground water temperature and then transfer to a clean and sanitised fermenter.

Boil Schedule	Units
Boil Time	60 minutes

SIngle Batch Hop Addition	Time (Chill Method)	Time (No Chill Method)
20g Magnum hops	60	30
50g Amarillo hops	Whirlpool for 15 minutes	Whirlpool for 15 minutes
50g Mosaic hops	Whirlpool for 15 minutes	Whirlpool for 15 minutes

Double Batch Hop Addition	Time (Chill Method)	Time (No Chill Method)
40g Magnum hops	60	30
100g Amarillo hops	Whirlpool for 15 minutes	Whirlpool for 15 minutes
100g Mosaic hops	Whirlpool for 15 minutes	Whirlpool for 15 minutes

Pitch The Yeast

Ideally, the temperature of the wort should be at pitching temp before adding the yeast. If the wort is too hot then sit the fermenter in an ice bath or fermentation fridge until the temperature of the wort has cooled down to close to the target pitching temperature.

Target Pitching Temperature
18°c

Ensure that the lid remains on the fermenter as much as possible and the thermometer is sanitised prior to each measurement to avoid contamination of your beer

Add the entire contents of the yeast sachet(s) to your fermenter by gently sprinkling the yeast across the top of the wort

Fermentation

This step is the most important to get great tasting finished beer. Half fill your airlock or blow-off jar with no-rinse sanitiser at the correct dilution.

Fermentation with Temperature Control

Use the schedule below as your target temperatures throughout fermentation. If possible adjust the temperature in accordance with gravity changes rather than timed steps for the fastest and healthiest fermentation. A RAPT Pill is a great way to make this easy!

Raising the temperature at the end of fermentation is known as a diacetyl rest, and is important to ensure full attenuation and to allow the yeast to clean up the off flavours that can be produced as a result of fermentation.

Gravity Step	Time Step	Target Temperature
SG-1.025	Day 0-4	18°c
1.025-1.014	Day 4-7	22°c Ramp over 3 days
Until FG Stablises	Until FG Stablises	24°c

Recommended RAPT Fermentation Profile
Yeast Specific RAPT Profile: Lallemand Verdant Ale Yeast
Automated RAPT Ale Yeast Profile - Bluetooth Bonded Pill ONLY: Ale Yeast Auto Profile

Fermentation without Temperature Control

Try to maintain the fermentation within the yeast's ideal temperature range until fermentation is nearly complete, at which stage the fermenter can be moved somewhere warmer for the diacetyl rest.

Ideal Minimum Temperature	Ideal Maximum Temperature
18°c	24°c

An easy way to get consistently great beer is to get a cheap/free fridge from Gumtree or FaceBook and make a fermentation chamber paired with a Fermentation Heating Wrap Belt and controlled by a RAPT Temperature Controller. Otherwise, buy a ready to go RAPT Fermentation Chamber for the ultimate in fermentation control. Using a RAPT Pill Hydrometer in conjunction with a RAPT Temperature Controller or Fermentation Chamber also unlocks automated profiles which takes all the guesswork out of fermentation control! Note that if you are using a pressure capable fermenter you will get the best results at around 5-12psi. Allow pressure to build up with a spunding valve 24 hours after pitching. For healthy yeast it is important to not apply any pressure for the first 24 hours to avoid inhibiting yeast growth.

Packaging Your Finished Beer

Once fermentation is done, it is time to transfer your finished beer! Ideally, cold crashing at -1°C for 3 days will give the best results before transferring. To determine that fermentation has finished, check the gravity over three consecutive days. If it is stable across three consecutive days then fermentation is done and the beer can be safely transferred to your bottles, cans or keg. Do not transfer until fermentation is complete.

During the packaging process the most important rule is to keep air in the form of oxygen out of the beer. Check out the links for best practice of how to do this depending on method used.

• Bottling your beer: Use KegLand Amber Glass Bottles with Swing/Flip Top Lids or KegLand Amber PET Bottles with Screw Caps. Please refer to our detailed beginners guide for bottling from a fermenter here.

• Kegging: We would suggest carbonating and dispensing at 10-12 psi at 2°C for best results. Refer to our detailed beginners guide for kegging from a fermenter here.

• Canning: To transfer your finished beer into cans we would suggest kegging and carbonating at 11psi at 2°C then transferring to cans. Refer to our detailed beginners guide for canning here.

All done! Congratulations on making a delicious beer! Any questions - don't hesitate to contact the friendly staff on [email protected]