Midnight Sun Porter
by Highwoods Brewing

 

Brew Date: 08-30-2018

Malts:

1.7 lb.  2-Row Malt

1.0 oz.  Carapils

1.0 oz.  Crystal 77L

1.0 oz.  Chocolate Malt

0.5 oz.  Black Malt

PPG

38 / 48.4

36 / 1.7

34 / 1.6

28 / 1.3

25 / 0.6

DP

140

0

0

0

0

Deg L

2

1

77

350

500

Bill%

88.5

3.3

3.3

3.3

1.6

Adjuncts: None

Calc OG: 1.053                BE: 75%                DP: 124                SRM: 21                IBUs: 25                TGW: 1.9 lbs.

Hops:

Willamette

Willamette

Amount

6.0g

4.0g

Time

60

20

%Alpha Acid

5.5

5.5

Calc IBUs

19

8

Yeast: Safale US-05

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=65   Mg=10   Na=41   Cl=88   SO4=87

•  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 0.7g CaSO4, 1.4g CaCl2, 0.9g MgSO4

    -   Acid Addition: None

•  Target Mash pH = 5.5, Actual Mash pH = 5.4, Post-Fermentation pH = 4.4

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 6g Willamette, boil for 40 min. Add 4g Willamette, boil for 10 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 62F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.053

Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 64F 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 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 2 more weeks.

Bottling:

After 3 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.011                                                                 ABV = (1.053 - 1.011) x 131.25 = 5.5%

Add priming sugar: 24g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Excellent, nice head, good malt/hop balance, mild roastiness.