Troop of Shadows

Aroma: Malt aroma with mild roastiness is evident along with a slight chocolaty quality. Also has some non-roasted malt character in support (caramelly, bready, toffee-like) of the hops. none.

Appearance: Dark brown in color, with ruby highlights when held up to light. Good clarity, although nearly opaque. Moderate off-white head with fair retention.

Flavor: In addition to the following description I have added a moderate amount of Blueberry flavor to make this beer exactly the way Nicki wanted it. Malt flavor includes a mild roastiness along with some chocolate character and a significant caramel, nutty, and/or toffee character. English hop flavor are not present. Medium-low hop bitterness along with a balance to slightly malty flavor.

Mouthfeel: Medium body.

History: Originating in England, porter evolved from a blend of beers or gyles known as “Entire.” A precursor to stout. Said to have been favored by porters and other physical laborers.

Recipe: Troop of Shadows- batch 2
Brewer: Ray Smith
Style: English Porter
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.052 SG
Estimated Color: 27.8 SRM
Estimated IBU: 27.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
15.80 g 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
7 lbs 7.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 70.5 %
10.0 oz Brown Malt (65.0 SRM) Grain 3 5.9 %
10.0 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 4 5.9 %
9.9 oz Wheat – White Malt (Briess) (2.3 SRM) Grain 5 5.9 %
9.9 oz Munich 20L (Briess) (20.0 SRM) Grain 6 5.9 %
5.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 3.0 %
5.0 oz Chocolate Malt (350.0 SRM) Grain 8 3.0 %
0.53 oz Challenger [7.50 %] – Boil 60.0 min Hop 9 15.7 IBUs
2.50 g Caclium Chloride LIQUID in BOIL (Boil 60 Other 10 –
2.50 g Pickling Lime in the boil (Boil 60.0 min Other 11 –
1.50 g Gypsum in Boil Kettle (Boil 60.0 mins) Other 12 –
1.00 g Canning Salt (Boil 60.0 mins) Water Agent 13 –
0.53 oz Fuggles [4.50 %] – Boil 30.0 min Hop 14 7.3 IBUs
0.53 oz Mt. Hood [6.00 %] – Boil 10.0 min Hop 15 4.6 IBUs
0.8 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 16 –
0.85 Items Blueberry Puree (Primary 0.0 mins) Spice 17 –
1.69 oz Blueberry Extract (Bottling 0.0 mins) Flavor 18 –

Mash Schedule: BIAB, Full Body
Total Grain Weight: 10 lbs 9.3 oz
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Name Description Step Temperat Step Time
Saccharification Add 31.68 qt of water at 155.2 F 150.0 F 90 min
Mash Out Add -0.00 qt of water and heat to 168.0 F 168.0 F 10 min

Notes:
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Add .85 can of blueberry puree after initial fermentation has slowed down (2-3 days). Add blow off tube.

Add 1 oz. of blueberry extract at kegging. Taste and adjust to taste.

TIMER SETTINGS:
Add Phosphoric Acid before mashing in

At beginning of boil, add .54oz challenger hops and set timer to 30 minutes.
at end of timer add .54oz fuggles hops and reset timer to 20 minutes
at end of timer add .54oz mt hoold hops, yeast nutrient and irish moss and reset timer to 10 minutes.