Brew Date: 01-01-2018
Malts:
2.0 lb. Maris Otter Malt
4.0 oz. Caramel 60L
2.0 oz. Flaked Oats
2.0 oz. Flaked Wheat
1.0 oz. Black Malt
1.0 oz. Roasted Barley
1.0 oz. Rice Hulls
PPG
38 / 57.0
34 / 6.4
32 / 3.0
36 / 3.4
25 / 1.2
25 / 1.2
0 / 0
DP
140
0
0
0
0
0
0
Deg L
4
60
1
2
550
550
0
Bill%
76.0
9.6
4.8
4.8
2.4
2.4
0
Adjuncts: None
Calc OG: 1.072 BE: 75% DP: 106 SRM: 33 IBUs: 37 TGW: 2.6 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) = 1.071
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. Allow 1 more week.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.021 ABV = (1.071 - 1.021) x 131.25 = 6.5%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious, dark porter. Nice hop balance.