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Sep 7, 2010

R.B. Porter


R.B. Porter
Brown Porter

 


Type:
Partial Mash

 Date: 5/09/2010

Batch Size:
21.50 L

 Brewer:
Matt

Boil Size: 10.00 L		 Asst Brewer:

Boil Time: 60 min 		Equipment: My Equipment

Taste Rating(out of 50): 35.0 		Brewhouse Efficiency: 80.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.80 kg Pale Liquid Extract (15.8 EBC) Extract 46.4 %
1.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 25.8 %
0.50 kg Munich Malt (17.7 EBC) Grain 12.9 %
0.25 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 6.4 %
0.25 kg Chocolate Malt (886.5 EBC) Grain 6.4 %
0.08 kg Roasted Barley (591.0 EBC) Grain 2.1 %
15.00 gm Sticklebract [13.50%] (45 min) Hops 12.4 IBU
15.00 gm Hallertauer, New Zealand [7.20%] (30 min) Hops 5.5 IBU
10.00 gm Hallertauer, New Zealand [7.20%] (5 min) Hops 1.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
 

Beer Profile

Est Original
Gravity:
1.048 SG

 Measured Original Gravity:
1.048 SG

Est Final Gravity: 1.012 SG		 Measured Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 4.6 % 		Actual Alcohol by Vol: 4.7 %

Bitterness: 18.8 IBU		 Calories: 449 cal/l

Est Color: 51.7 EBC		 Color:
Color
 

Mash Profile

Mash Name:
Single Infusion, Light Body, No Mash Out		 Total Grain Weight:
2.08 kg

Sparge Water:
6.66 L		 Grain Temperature:
22.2 C

Sparge Temperature:
75.6 C		 TunTemperature:
22.2 C

Adjust Temp for Equipment:
FALSE		 Mash PH:
5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 5.42 L of water at 71.9 C 65.6 C 75 min
 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and
Storage

Carbonation Type:
Corn Sugar		 Volumes of CO2:
2.4

Pressure/Weight:
121.8 gm		 Carbonation Used:
-

Keg/Bottling Temperature:
15.6 C		 Age for:
28.0 days

Storage Temperature:
11.1 C		  
 

Notes
Mash process went well. Strike temp was 75C. Took a while to feed the grains into the bag. Need a bigger grain bag, so mash temp was down around 60C by the time they were all in and saturated. Brought the temp up to 65C with the element and held it there by putting the covered pot in a warm oven.
Beer is fermenting at about 18-20C in a water bath.

Created with
BeerSmith

 

 

 

Author kirschbaum
Labels: ,

2 comments:

  1. kirschbaum21/10/10

    Beer has been in the bottles about 3 weeks now. The taste after 2 weeks was a bit green. Hard to describe but it didn't taste great, and there was no head retention, but with large Coca-Cola bubbles.
    After three weeks the taste and head/carbonation has improved. I expect this one will simply need to be in the bottle for at least 4-6 weeks before it mellows. Stay tuned for an update.

    ReplyDelete
  2. kirschbaum25/11/10

    After a couple of months in the bottle, this beer is indeed smoothing out nicely. It's developed a really nice smooth malty flavour.
    The bubbles have fined up, although the head retention is still not great.
    I'll definitely brew this one again, maybe with a few tweaks.

    ReplyDelete

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