Tuesday, April 15, 2008

My George! A Porter is in order!

video
This weekend I brewed a porter and I made a small beer from the second runnings. (I brewed alone because my brewing partner "E" had to work. (He is a, wheat beer drinking, gay porn star. He He!) and, I'm out of beer.) I came up with this idea (Actually "E" thought of it first.) because, I am a brewer and a patriot. I have been watching the John Adams series on HBO and was inspired to do this. I wanted to do as the early brewers did and take advantage of every bit of my brewing resources. I looked for the original George Washington porter receipt and, I found out that it was hardly a beer. It was more like a molasses wine. However, I wanted to stick with the colonial, small beer, theme. It is true that most colonial age brewers made small beers for their kids. They used the second runnings to make a small beer. So, I did just that. I brewed a porter called "My George Porter". After I pulled off all the good stuff, from the mash, I put the second runnings into a carboy (just for lack of a better place to put it). Then I cleaned all the grain out of my mash tun (while boiling the porter in my boiler) and poured the second runnings back in to the mash tun. The gravity, at that time, was 1.018 (intentionally a bit high). I boiled it for 30 mins. and added 1/4 oz. of Cascade hops. The OG after boil was 1.030. I cooled it, in a glass carboy, in a sink full of cold water. I pitched 1 packet of dry yeast in to it. Both the small beer and the porter have taken off very well. The cool thing is, I learned something about my brewery. In a 17 gallon batch, I throw out quite a bit of semi-good stuff. With a gravity of 1.030, I could add a bit of dry malt to my waist and gain an extra 4+ gallons of beer for little or nothing. If I had added just a few pounds of malt, I would have been able to take the gravity up to the 40, 50 or even 60 range. Next time I brew I will be sure to have some dry malt on hand. No need to waist all that good colorful wert. I will keep you all posted on how it turns out.

4 comments:

Reed said...

Hey man, great site and I love the idea! I have also wondered what to do with the second runnings.

I would love to know how it turned out, taste-wise. I wonder if you start to draw off some of the tannins after so many minutes at 170-180*F. I kind of figured that's why they threw that out instead of adding it to their main batch. Maybe the addition of 2-3lbs DME will mute the off-flavor effect. Maybe not.

Freak said...

Hey Reed!

The small beer turned out fine. It was watered down but, it tasted like a light American beer with a robust, roasted flavor. It is slightly transparent but, black in color. Oddly enough, it is a drinkable beer. No noticeable tannins. It seems the only thing it lacks is a little bit of malt flavor. I will be adding dry malt to the second runnings from now on. Give it a try. Tell me how it works for you or, if you come up with a better way to use the second runnings.

Freak

Reed said...

Good to hear the small beer turned out. I definitely plan on trying this once I tackle some other variables (brew days are still pretty crazy).

I saved a growler full of second runnings and was able to use it as a starter base. It worked alright but had a little bit of DMS to it. I'd probably do it again if I was going to be brewing back to back.

Freak said...

I forgot to mention that the only reason I throw it out is because, once I have run off what my fermenter will hold (post-boil), it starts running too light. If I had a larger fermenter, it would only lower the gravity. The tannins don't seem to be much of an issue.

Freak