|Pac Man meets Wrasslers..|
I didn't have any Galaxy, so I decided rather than clone Black's brew I'd plough my own furrow. I resurrected a recipe for a porter I made with home roasted malt that was truly amazing (someone, I don't remember who, compared it to bottled Wrassler's, but I didn't get that) and subbed in Carafa III for the the roasted malt. The original had just Mosaic and Summit so I decided to stick with that combination but just up the quantity. I had intended on sticking with my favourite yeast, WLP-644, but I got caught short and had to use some dried Mauribrew 514. I picked up a 500g block of this a few years ago, which has been in the fridge since, and it has bailed me out a few times. One thing I have found about this yeast though is that despite claims (which I can't verify) of attenuation in the 80s, it has never broken the 75% barrier for me.
Dave's batch dry hopped for 5 days with 35g each of Summit and Mosaic
My batch dry hopped for 5 days with 40g of Amarillo and 20g Hallertau Hersbrucker
|Est Original Gravity: 1.056 SG||Measured Original Gravity: 1.057 SG|
|Est Final Gravity: 1.016 SG||Measured Final Gravity: 1.016 SG|
|Estimated Alcohol by Vol: 5.31 %||Actual Alcohol by Vol: 5.35 %|
|Bitterness: 40.5 IBU||Calories: 541 cal/l|
|Est Color: 53.7 EBC|
The resulting beer came out black as expected, and Dave's had a greater degree of dankness, whereas mine was a bit smoother with orangey Amarillo flavour. Surprisingly I preferred mine, as while neither were close to Black's, mine was further from it. One thing I would probably not do again was the flaked barley. This left a silky smoothness that doesn't seem quite right in a beer like this, so I'd omit it if brewing again.