Brew Date: 07-06-2017
Malts:
1.0 lb. Golden Light DME
3.5 oz. Caramel 20L
2.5 oz. Munich 10L
1.2 oz. Black Malt
0.6 oz. Chocolate Malt
PPG
43 / 43
35 / 5.8
35 / 4.2
25 / 1.4
28 / 0.8
DP
0
0
40
0
0
Deg L
4
20
10
500
350
Bill%
77.3
10.2
7.4
3.4
1.7
Adjuncts: 2.0 oz. Clover Honey (5 points, 1L, 10 min)
Calc OG: 1.054 BE: 75% DP: 6 SRM: 62 IBUs: 24 TGW: 2.2 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 3.5g Chinook, boil for 35 min. Add Honey and flocculant, boil 10 min. Add 3.5g German Hallertau. 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.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.008 ABV = (1.056 - 1.008) x 131.25 = 6.3%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Excellent porter with hint of honey/mead flavor. Dark malts counter the sweetness well. Nice dry finish.