{"id":580,"date":"2014-10-18T17:59:00","date_gmt":"2014-10-18T17:59:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2014\/10\/18\/thors-hammer-norse-porter\/"},"modified":"2017-09-15T18:21:06","modified_gmt":"2017-09-15T18:21:06","slug":"thors-hammer-norse-porter","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2014\/10\/18\/thors-hammer-norse-porter\/","title":{"rendered":"Thor’s Hammer – Norse Porter"},"content":{"rendered":"

Todays brew is a blast from the past – a recipe which I developed way back in 1998, and which was my most brewed beer (or, at least, base-recipe) for the better part of 10 years. This beer goes back even farther – in the early 90’s there wasn’t much of a craft beer scene in Western Canada, but this one beer store used to bring in the odd European beer. There was this porter, from Norway, they’d bring in a couple of times a year – the name was unpronounceable (and long since forgotten), but it was good. In fact, it was the beer that started my love-affair with the porter style. Through a lot of trial-and-error (this was before there were many good online brewing resources) a friend and I managed to make a fairly respectable clone of the beer…but could never get it just right. We knew it was a baltic-style porter, and we did everything we could to learn about the style to find our error. One day a chance encounter with a Norwegian brewer online solved our problem – unlike most baltics, this brewery used an ale yeast instead of a lager yeast. Vola – the next batch was spot-on.<\/p>\n

From there this brew evolved a lot – substituting English for noble hops, removing the darker malts, brewing an all-Munich\/Vienna base malt version and the addition of cherries were all tested at one point or another – and each produced a fantastic beer.<\/p>\n

Todays brew goes back to the first “eureka – we got it” recipe; the closest to cloning that one great beer that brought light to an otherwise fairly dark beer-decade.<\/p>\n

EDIT: forgot to add, this brew makes use of the N\u00f8gne \u00d8 yeast<\/a>, kindly provided by Sam of Eureka brewing<\/a>\u00a0(also, yeast #113, my commercial yeast bank). Historically I used the old wyeast Scandinavian ale yeast – which apparently was just goold ol’ ringwood…<\/p>\n

Recipe below the fold.<\/p>\n

<\/a><\/p>\n\n\n\n\n
Norse Porter<\/i><\/span><\/td>\n<\/tr>\n
Baltic Porter<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n
Type:<\/i><\/b> All Grain<\/td>\nDate:<\/i><\/b> 18 Oct 2014<\/td>\n<\/tr>\n
Batch Size (fermenter):<\/i><\/b> 22.00 l<\/td>\nBoil Time:<\/i><\/b>\u00a090 min<\/td>\n<\/tr>\n
Boil Size:<\/i><\/b> 31.48 l<\/td>\nEnd of Boil Volume<\/i><\/b>\u00a025.48 l<\/td>\n<\/tr>\n
Brewhouse Efficiency:<\/i><\/b>\u00a072.00 %<\/td>\nEst Mash Efficiency<\/i><\/b>\u00a080.2 %<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Ingredients<\/span><\/b><\/div>\n<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/caption>\n
Amt<\/b><\/th>\nName<\/b><\/th>\nType<\/b><\/th>\n#<\/b><\/th>\n%\/IBU<\/b><\/th>\n<\/tr>\n
4.00 kg<\/td>\nCanadian 2 Row Pale Malt (2.0 SRM)<\/td>\nGrain<\/td>\n1<\/td>\n54.0 %<\/td>\n<\/tr>\n
1.81 kg<\/td>\nMunich Malt (9.0 SRM)<\/td>\nGrain<\/td>\n2<\/td>\n24.5 %<\/td>\n<\/tr>\n
1.00 kg<\/td>\nVienna Malt (3.5 SRM)<\/td>\nGrain<\/td>\n3<\/td>\n13.5 %<\/td>\n<\/tr>\n
0.25 kg<\/td>\nCaramel\/Crystal Malt – 60L (60.0 SRM)<\/td>\nGrain<\/td>\n4<\/td>\n3.4 %<\/td>\n<\/tr>\n
0.22 kg<\/td>\nChocolate Malt (350.0 SRM)<\/td>\nGrain<\/td>\n5<\/td>\n3.0 %<\/td>\n<\/tr>\n
0.11 kg<\/td>\nBlack (Patent) Malt (500.0 SRM)<\/td>\nGrain<\/td>\n6<\/td>\n1.5 %<\/td>\n<\/tr>\n
50.00 g<\/td>\nNorthern Brewer [6.10 %] – First Wort 90.0 min<\/td>\nHop<\/td>\n7<\/td>\n34.7 IBUs<\/td>\n<\/tr>\n
14.17 g<\/td>\nHallertauer [4.80 %] – Boil 15.0 min<\/td>\nHop<\/td>\n8<\/td>\n3.3 IBUs<\/td>\n<\/tr>\n
1.00 tsp<\/td>\nIrish Moss (Boil 10.0 mins)<\/td>\nFining<\/td>\n9<\/td>\n–<\/td>\n<\/tr>\n
15.00 g<\/td>\nSaaz [3.75 %] – Boil 5.0 min<\/td>\nHop<\/td>\n10<\/td>\n1.1 IBUs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
\n
Beer Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Est Original Gravity:<\/i><\/b> 1.073 SG<\/td>\nMeasured Original Gravity:<\/i><\/b> 1.074 SG<\/td>\n<\/tr>\n
Est Final Gravity:<\/b><\/i> 1.022 SG<\/td>\nEstimated Alcohol by Vol:<\/i><\/b>\u00a06.8 %<\/td>\n<\/tr>\n
Bitterness:<\/b><\/i>\u00a039.1 IBUs<\/td>\nEst Color:<\/b><\/i>\u00a024.9 SRM<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Mash Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Mash Name:<\/i><\/b> Single Infusion, Full Body, Batch Sparge<\/td>\nTotal Grain Weight:<\/i><\/b> 7.40 kg<\/td>\n<\/tr>\n
Sparge Water:<\/i><\/b> 19.59 l<\/td>\nGrain Temperature:<\/i><\/b> 19.0 C<\/td>\n<\/tr>\n
Sparge Temperature:<\/i><\/b> 75.6 C<\/td>\nTun Temperature:<\/i><\/b> 18.0 C<\/td>\n<\/tr>\n
Adjust Temp for Equipment:<\/i><\/b> TRUE<\/td>\nMash PH:<\/i><\/b> 5.20<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Mash Steps<\/caption>\n
Name<\/b><\/th>\nDescription<\/b><\/th>\nStep Temperature<\/b><\/th>\nStep Time<\/b><\/th>\n<\/tr>\n
Mash In<\/td>\nAdd 19.56 l of water at 77.7 C<\/td>\n68.9 C<\/td>\n45 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
Sparge Step:<\/i><\/b> Batch sparge with 2 steps (3.72l, 15.87l) of 75.6 C water<\/td>\n<\/tr>\n
Mash Notes:<\/i><\/b> Simple single infusion mash for use with most modern well modified grains (about 95% of the time).<\/td>\n<\/tr>\n
\n
Carbonation and Storage<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Carbonation Type:<\/i><\/b> Keg<\/td>\nVolumes of CO2:<\/i><\/b> 2.3<\/td>\n<\/tr>\n
Fermentation:<\/i><\/b>\u00a0Ale, Single Stage<\/td>\nStorage Temperature:<\/i><\/b>\u00a018.3 C<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Notes<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
-fermented with Norge O yeast from Norway
\n-Wet conditioned (2% v\/w) using a smaller gap (0.3mm)
\n-Hit mash temp dead-on 69C; did water temps and grain\/mash tun temps exact!
\n-CoOnversion not quite complete @ 45 min; added an extra 5 min after a vigorous stir
\n-Sparge water @82C to warm grain-bed to 75C
\n-Hit all numbers dead-on; exceeded OG by 1 point!<\/td>\n<\/tr>\n
\n
Created with <\/span> BeerSmith<\/a><\/span><\/i><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Todays brew is a blast from the past – a recipe which I developed way back in 1998, and which<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[190,52,53],"class_list":["post-580","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-recipes","tag-porter","tag-recipe","tag-tasting-notes"],"yoast_head":"\nThor's Hammer - 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