TheRedDarren
Getting my first porter on tomorrow. I'm using the Mikkeller Texas Ranger recipe, albeit reduced down from 6.6% to a more sessionable 5.7%.
The grist is;
Maris Otter - 58%
Crystal 120 - 12%
Chocolate    - 10%
Roasted Barley - 10%
Brown Malt - 8%
Bittered with Magnum, Saaz at 15m and Centennial at 1m.
WLP001 starter.

Oh, and 15g of chipotle chilli flakes at 10m.

I've had a bottle of the real thing and its bloody good, so I'm looking forward to this one.

I've got to be honest, I'm a huge fan of Mikkellers beers, I always stock up on them when I see them. Luckily we have a Brewdog bar around the corner which stocks a good few of his beers so I slowly working my way through his portfolio!
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Clibit
That's a mental grain bill. Have you ever had the beer?
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TheRedDarren
Clibit wrote:
That's a mental grain bill. Have you ever had the beer?


Yarp, I found it in a local bottle shop, loved it, especially the chilli kick at the end.
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Clibit
Be interesting to hear how yours tastes.
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TheRedDarren
Had a great brew day using my new shiney BM20, well not so new now I've done 5 or 6 brews on it. Just about getting the hang of it and getting consistent results now.

As I said that was my first dark beer so the smells were all new to me, and I didn't realise how much thicker and stickier that wort would be compared to my usual pale ales.
I reckon I could hang wall paper with it.

Anyway, all went well but I missed og by 1 point (1.053 instead of 1.054) which was ok I guess but a mild annoyance.
At ten minutes left in the boil I threw in 15g of chipotle (smoked jalapeño) chilli flakes and the smell was divine! After that I chucked in 60g of centennial at 1 minute to go and that smelt pretty good too!

I sampled the trail jar after the brew was complete and it was thick, sweet and roasty, very much looking forward to this baby when it's ready.

How long until I can crack a bottle open? 6/8 weeks?
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Clibit
It's not possible to say how long. Every beer is different and every beer drinker is different. I would try one after two weeks and then gauge when to have the next one. It may be threat already, it may be nearly there, or it may need a while longer. 
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TheRedDarren
So the gravity is down to 1.026, seems a bit high to me... What do you think with that grain bill Clibit, have you had anything like that?
I had good oxygenation as normal (I've not had a stalled fermentation yet in 28 brews) and pitched a 1 litre starter of wlp001 which I normally get 79% attenuation with.
Mash temp was 68 dead on for one hour with a 76 mash out for 15z
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Gregles
I would be giving the trub a tickle with a sanitised spoon to rouse the yeast.
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TheRedDarren
Yes that's what I thought mate, I gave it a tickle and knocked the fc temp up to 22 from 20
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Clibit
It should certainly be getting lower with that yeast, hang in there. 
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TheRedDarren
I'm wondering whether to pitch a pack of dried yeast on top of it?
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Clibit
Maybe, if it doesn't drop with rousing. Did you make a yeast starter?
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TheRedDarren
I did, a one litre starter pitched at two days old.
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Clibit
I'm surprised it's struggling. I think I'd try to get the yeast in there working again and if no success, pitch a dried pack. It can be hard to get a fermentation going again once it's stopped, good luck! 
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TheRedDarren
I had a good read of 'Brewing principles and science' (correct title?) by G. Fix last night, there was a really interesting section on maltriose uptake, I reckon that's a cause of stuck fermentations, at least the way I read it, I'll post a few sentences when I get home.
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