Brew Date
January 17, 2026
Tap Date
February 21, 2026
Attenuation
74.8% apparent
61.5% real
Fermentables
Pale Ale Finest Maris Otter
Simpsons17.00 lbs|67%
Oats, Malted
Thomas Fawcett1.50 lbs|5.9%
Carafa Special III
Weyermann1.00 lbs|3.9%
Special RoastBriess
1.00 lbs|3.9%
Hops
2.00 oz
Magnum 12.5%
60 min Boil
1.50 oz
East Kent Goldings (EKG) 6.1%
30 min Boil
1.00 oz
East Kent Goldings (EKG) 6.1%
10 min Boil
1.00 oz
East Kent Goldings (EKG) 6.1%
0 min Boil
Non-Fermentables
2.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.25 g
Canning Salt (NaCl) Water Agent
Mash
2.50 g
Epsom Salt (MgSO4) Water Agent
Mash
2.00 g
Gypsum (CaSO4) Water Agent
Mash
3.00 ml
Lactic Acid Water Agent
Mash
0.06 g
Sodium Metabisulfite (Na2S2O5) Water Agent
Mash
1.15 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.14 g
Canning Salt (NaCl) Water Agent
Sparge
1.44 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.15 g
Gypsum (CaSO4) Water Agent
Sparge
0.03 g
Sodium Metabisulfite (Na2S2O5) Water Agent
Sparge
Yeasts
264 ml
London Ale Yeast1028
Wyeast Labs
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
8.22%per hour
Trub Chiller Loss
0.26gal
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
Step 1
Temperature60 min
152°F
Fermentation and Aging
General Info
Inspired by Anspach & Hobday London Black. And Millwall (SE London) football club's chant.
Cold steep Carafa and add to last 15 of boil.
Regarding water: “Since you are brewing a Porter, some alkalinity is desirable in the mashing water. That will help keep the mash pH from dropping too low like it will if you use RO or distilled water. The beer flavor is improved when the wort pH is in the 5.4 to 5.6 range. With distilled or RO water, the wort pH could easily be in the 5.0 to 5.2 range. Its still going to be a good tasting beer, but may be more tart than you prefer.”
