Brew Date: 12-21-2017
Malts:
1.6 lb. Pale Ale Malt
0.8 lb. Munich 10L
2.0 oz. Special B
1.0 oz. Chocolate Malt
1.0 oz. Black Malt
PPG
36 / 43.2
35 / 21.0
31 / 2.9
28 / 1.3
25 / 1.2
DP
85
40
0
0
0
Deg L
3
10
147
350
550
Bill%
60.3
30.1
4.8
2.4
2.4
Adjuncts: None
Calc OG: 1.070 BE: 75% DP: 63 SRM: 32 IBUs: 37 TGW: 2.7 lbs.
Hops:
Amount
4.0g
4.0g
4.0g
Time
60
30
10
%Alpha Acid
12.6
7.8
3.4
Calc IBUs
24
11
2
Yeast: Nottingham
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Magnum, boil for 30 min. Add 4g Northern Brewer, boil for 20 min. Add 4g Fuggle and flocculant Boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.070
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks. Rack to secondary fermenter. Allow 1 more week.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.013 ABV = (1.070 - 1.013) x 131.25 = 7.5%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Excellent porter.