Brewing Method: All Grain
Yeast: Wy1028
Yeast Starter: 500mL
Batch Size: 10 Gal US
Original Gravity: 1.064
Final Gravity: 1.021
Alcohol Content: Yes %
Total Grains: 21.25 LB US
Color: 29
Extract Efficiency: 82 %
Hop IBU's: 41
Boiling Time: 90 min
Primary Fermentation: 2 weeks at 68F in glass
Secondary Fermentation: 2 weeks at 68 F in glass
Additional Fermentation: Aged in Corny Keg.

Grain Bill:

17.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.00 lbs. Chocolate Wheat Belgium 1.030 500
1.00 lbs. Crystal Wheat Malt France 1.040 12
0.50 lbs. Crystal 55L Great Britian 1.034 55
1.00 lbs. Crystal 40L America 1.034 40
0.50 lbs. Crystal 140L Great Britain 1.033 140
0.25 lbs. KilnCoffee Malt France 1.031 170
1.00 lbs. Munich Malt Belgium 1.038 8
1.00 lbs. Victory Malt America 1.034 25
0.81 lbs. CarAmber France 1.034 30

Hop Bill:

1.00 oz. Fuggle Whole 5.00 10.8 90 min.
2.00 oz. Fuggle Whole 4.75 20.5 90 min.
1.00 oz. Goldings - E.K. Whole 10.00 6.6 20 min.
1.00 oz. Goldings - E.K. Whole 10.00 3.3 2 min.

Mash Schedule:

Mash Type: Single Step

Qts Water Per LBS Grain: 1.03 Total Qts: 22.00

Saccharification Rest Temp : 156 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 175 Time: 45

Thinned mash at Mash-out with an additional 8qts water. Sparged with water gravity of 1.015, and stopped.

Brewers Notes:

This was an attempt at cloning the Sinebrychoff Porter.

This was the fifth or sixth use of this batch of yeast. Yeast starter was made a week ahead of time. Liquid poured off the nite bofore and a pint of 1048 starter added to it. Pitched at high kreussen. Fermentation was violent with loss of about a quart in the blow off vessel. Fermentation slowed after two weeks and I racked to secondary. I agitated the secondary every day for a week to get it to finish fermenting.

TG was high due to the high mash temp. I was trying for a more traditional porter which would end up slightly onthe sweet side.

At slightly over a month, the beer is nice with some licorice tones. A little strong alcohol flavor that should subside with aging.

Only about 3.5 gallons of first runnings was used for a 5 gallon batch. The remainder was remashed with pumpkin to make a Pumpkin Honey Porter.