League Nick Danger Porter (AG)

This recipe is based on the Denny Conn recipe Nick Danger Porter with the following modifications:

• all NZ malts have been used.
  
• additional Tettnang hops have been substituted for the Magnum hop bittering addition.
  It is very similar to the version brewed at the 2018 Marchfest Brew Zone with Denny when he was here as a presenter for the NZ Homebrew Conference.
  
  The suggested mineral additions assume an average NZ water profile and should be fine for most NZ water sources. The target water profile in ppm is Ca - 50, Mg - 10, Na - 30, SO4 - 60, Cl - 45.
  
  The specialty malts in this recipe will lower the mash pH below the target of 5.4. Therefore, baking soda (sodium bicarbonate) is used in the mash water to raise the pH and also add some sodium which is beneficial to the flavour of a porter.
  
  
  1. If flavour minerals are available, add to boil only as mash pH is taken care of with the baking soda.
     
  2. Mix the baking soda with the mash water and ensure it is dissolved prior to mashing in.
     
  3. If available, add yeast nutrient and kettle finings 15 min prior to the end of boil.
     
  4. It is recommended that the yeast be rehydrated per the manufacturer's instructions. Pitch at 18C and maintain for 2 days then let rise to 20C.
     
  5. Once fermentation nears completion, raise the temp to 22C for a diacetyl rest and hold until fermentation is complete.
     
  6. If possible, cold crash for a few days prior to packaging.
     
  7. Carbonate to 2.2 - 2.4 volumes of CO2.