Brew Date: 11-08-2018
Malts:
PPG
38 / 48.5
35 / 21.0
31 / 2.9
32 / 3.0
DP
140
40
0
0
Deg L
2
10
147
337
Bill%
60.3
30.1
4.8
4.8
Adjuncts: None
Calc OG: 1.075 BE: 75% DP: 98 SRM: 31 IBUs: 43 TGW: 2.75 lbs.
Hops:
Amount
4.0g
4.0g
4.0g
Time
60
30
10
%Alpha Acid
12.6
7.8
3.4
Calc IBUs
28
13
2
Yeast: Nottingham
Water Adjustment:
• Tap Water Profile (ppm): Ca=4 Mg=2 Na=69 Cl=11 SO4=15 CaCO3=128 HCO3=153
• Target Water Profile (ppm): Ca=133 Mg=10 Na=41 Cl=103 SO4=105
• Steps to Achieve Target Water Profile:
- Add 45mg (1/13 of 0.6g Campden tablet) of potassium metabisulfite to 1.5 gal tap water (remove chlorine)
- Add 1 gal distilled water for total 2.5 gal (40% dilution to lower Na level to 41)
- Add 1.0g CaSO4, 1.9g CaCl2, 0.9g MgSO4, 0.9g Ca(OH)2
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.2, Post-Fermentation pH = 4.5
Procedure:
Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. 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 58F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.074
Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 60F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 2-3 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 3 more weeks.
Bottling:
After 4 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.014 ABV = (1.074 - 1.014) x 131.25 = 7.9%
Add priming sugar: 24g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very nice strong porter.