A robust porter brewed by request with a gift certificate. Replaced northern brewer hops from previous batch with a large cascade and crystal late addition. Replaced 1056 with 1272 for more character. Added special B in hopes of achieving character similar to Smuttynose robust porter. Added Victory for toasted flavor.
Vitals
6 gallons (~5.9 actual)
1.065 (81% efficiency)
6.59% abv
43.3 IBU
34.0 SRM
10 lbs Marris Otter
1 lbs Victory
0.6 lbs Chocolate 350L - Briess
0.4 lbs Chocolate 500L -Briess
0.5 lbs Special B - Dingemans
0.5 lbs Crystal 75 - english
milled with mighty mill at slightly tighter than factory setting
Hops
46 g Cascade @ 10 mins
46 g Crystal @ 10 mins
32 g Willamette @ 10 mins
Whirlfloc
Servomyces
Wort Chiller
5.5 gallons of RO strike water @ 162
1/2 tsp of gypsum and CaCl (2g and 1.8g theoretically)
3/4 tsp of baking soda
152 mash temp for 60 minutes
recirculated 2 gallons
sparged 3 gallons around 170 F
17 brix first runnings
12.5 brix preboil gravity
1.065 hydrometer original gravity
boiled silicone racking hose before transfer to better bottle
Fermentation
Wyeast 1272 - American Ale II - moderate smack back inflation
Shaken not Stirred starter - 1 liter using proper starter
Pitched full starter 18 hours later - not much krausen but some bubble clumps
64F throughout fermentation for 10 days -
Foil - 2 days
Blowoff with rubber stobber, 3 piece, and silicone - 4 days
Rubber Stopper 3 piece
chilled to 35 over 2 days with bruloon lock.
Purged keg filled with sanitizer.
Started siphon with C02, moved to keg to slowly purge headspace during racking.
Serving at 40F around 14 PSI.