Brew Date: 01-11-2018
Malts:
1.0 lb. Pale Ale Malt
0.8 lb. 2-Row Malt
2.0 oz. Caramel 20L
2.0 oz. Flaked Oats
2.0 oz. Flaked Wheat
2.0 oz. Melanoidin
1.0 oz. Roasted Barley
PPG
36 / 27.0
38 / 22.8
35 / 3.3
32 / 3.0
36 / 3.4
34 / 3.2
25 / 1.2
DP
85
140
0
0
0
0
0
Deg L
3
2
20
1
2
27
550
Bill%
42.3
33.8
5.3
5.3
5.3
5.3
2.7
Adjuncts: None
Calc OG: 1.064 BE: 75% DP: 83 SRM: 20 IBUs: 40 TGW: 2.4 lbs.
Yeast: Safale US-05
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 7g Brewer's Gold, boil for 50 min. Add 4g Northern Brewer 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) = 1.069
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) = 1.013 ABV = (1.069 - 1.013) x 131.25 = 7.3%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Excellent Irish porter.