Tuck's Porter
by Highwoods Brewing

 

Brew Date: 01-18-2018

Malts:

1.6 lb.  2-Row Malt

2.0 oz.  Aromatic

2.0 oz.  Caramel 120L

1.0 oz.  Chocolate Malt

1.0 oz.  Carafa III

PPG

38 / 45.6

36 / 3.4

33 / 3.1

28 / 1.3

32 / 1.5

DP

140

20

0

0

0

Deg L

2

19

120

350

525

Bill%

81.4

6.2

6.2

3.1

3.1

Adjuncts: None

Calc OG: 1.055                BE: 75%                DP: 114                SRM: 33                IBUs: 39                TGW: 2.0 lbs.

Hops:

Amount

4.0g

4.0g

Time

60

10

%Alpha Acid

13.2

13.3

Calc IBUs

29

10

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 4g Citra, boil for 50 min. Add 4g Nugget 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) = 1.056

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) = 1.014                                                                 ABV = (1.056 - 1.014) x 131.25 = 5.5%

Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Excellent.