Nargles American Porter

Sometime after brewing Clan DunBroch Scottish Ale (Batch 356), I decided to do another Roll-a-Style recipe.

When I rolled the online 20 sided die, I got a 20.

I actually used Bing Copilot to "help" me generate a recipe. You can read Roll-a-Style 20 ... 20A. American Porter to get more information on how that recipe progressed.

And then, when I put it into Beer Smith, I decided that I needed more dark malt to get the color I wanted.

I also decided that I'd try doing a sparge on the Anvil Foundry to see if I can get a little higher efficiency on the beer.

The resulting recipe is below. It is pretty close the the AI generated recipe, but not quite.

The name "Nargles" comes from the Harry Potter movies (I don't remember which one introduced it). 

The Nargle was a magical creature that Luna Lovegood and Xenophilius Lovegood believe existed, though many others believed them to be non-existent or to be extinct.

I did ask Bing Copilot to generate pictures of what a Nargle looks like ... This is the one I liked the best:

Brewed Batch 1 on Juneteenth of 2024, and kegged in July.

On untappd: Nargles American Porter

If you'd like to read more about the beer, see Sheppy's Blog: Nargles.

Nargles Porter --- Batch 1 (358)

Style		American Porter		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.061 SG		Estimated FG		1.016 SG
Recipe Bitterness		42.6 IBUs (Rager)		Alcohol by Volume		6.0 %
BU : GU		0.698
Recipe Color		30.1 SRM		Color
Measured OG:		1.060		Measured FG:		1.012
ADF:		79		Measured ABV:		6.4

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.11 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
1.00 g	Chalk (Mash)	Water Agent	4	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	5	-	-
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	6	80.0 %	0.86 gal
1 lbs 8.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	7	10.9 %	0.12 gal
12.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	8	5.5 %	0.06 gal
8.0 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	9	3.6 %	0.04 gal
1.000 oz	Cascade [8.90 %] - Boil 60.0 min	Hop	10	35.5 IBUs	-
1.000 oz	Cascade [8.90 %] - Boil 10.0 min	Hop	11	7.1 IBUs	-
1.000 oz	Centennial [9.80 %] - Boil 0.0 min	Hop	12	0.0 IBUs	-
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	13	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 24.00 qt of water at 166.4 F	156.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

Batch sparge with 2 steps (Drain mash tun , 2.75gal) of 168.0 F water

Recipe Notes
Combine brewing salts in the mash and sparge water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=104,Mg=8,Na=21,SO4=87,Cl=102,HCO3=123
Lactic acid addition brings estimated pH from 5.4
Boil wort adding ingredients as specified.
Cool to as close to 60 degrees as possible to pitch.
Ferment under 65 for a couple of days, then let heat up to about 70.
Total fermenation time 2 weeks.
Keg and force carbonate. Drink when ready

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.056 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...