We are planning a 20 gallon porter. 10 gallons will be a tasty robust American porter. 5 gallons are going to be a blackberry porter and the other 5 gallons will be a vanilla porter.
Andy said he would feed us a meal worthy of kings!
So to summarize, Sunday October 11 there will be beer and food while we brew.
Grain Bill-
- 36# 2-Row (US)
- 2# 60L Crystal (US)
- 1.75# Chocolate (US)
- 1.5# Special B (BE)
- 1# Roasted Barley (US)
- 1# Black Patent (UK)
Hops-
- 2 oz Chinook (US) 60′
- 2 oz East Kent Golding (UK) 60′
- 2 oz Tettanger (DE) 30′
- 1 oz Perle (US) 15′
Yeast- White Labs British Ale WLP005
Calculated Stats-
- Original Gravity = 1.059
- Final Gravity = 1.017
- ABV = 5.4%
- IBU = 36
- Color = 32 SRM
Brew Plan-
- Single infusion 13 g 153-158F 60′
- 8 g of 180 F bump water if needed
- 9 g sparge
- Collect 23 g of wort
Brew Day- Sunday, October 11, 2015
We had a beautiful day to brew. Andy’s place proved to be an outstanding location and he did in fact feed us like kings. The brew went smoothly and the sample was spot on.
Brewers-
- Brewmaster- Andy D. and Dickie S.
- Brewers- TV, KP, MC, CU, AB, KL, CW, DS
Mash-
- 10:04- Mash in @ 153F
- 10:30- +2 g bump raised temp to 158F
- 11:04- Mash out- 8 g 168F 10′, best mash out we’ve had to date
Lauter-
- 11:20- begin recircualtion
- 11:25- runoff
- 11:37- begin sparge water
- 12:20- collect 26 g of wort
Boil-
- 12:40 begin boil add Chinook and EKG
- 1:10 add Tettnanger
- 1:25 add Irish Moss, cooling coil, and Perle
A quick and easy brew day. Coldbreak went well. Collected 22 gallon in the fermenter.
Starting Gravity = 1.053
Expecting and outstanding beer.
Fermentation-
Andy reports 24 hours after brew day, “Whole basement smells of brew. Some good bubbling action going on.”
