It's been a while and I've been busy (but who hasn't, right?). I'll get that out of the way right now. Since my Double IPA back in August, I've only done one other batch, a Pre-Prohibition Lager that seems to be doing pretty well. Ended up with about 6.5 gallons total, force carbonated, and knocked out the 1.5 gallon overflow keg pretty quickly. It's clarifying with time, and there seem to be very few traces of DMS and no trace of diacetyl as of yet.
This weekend my wife was out of town with the girls, which gave me ample opportunity to put up the Halloween decorations and knock out another batch. Since we picked up a Toddy cold brew coffee maker, we thought a brew with coffee would be in order. This batch is based on Northern Brewer's St. Paul Porter, but I made a few adjustments to the recipe. It's also my first use of Ringwood Ale Yeast, WYeast 1187. I did a starter with it and stepped it once, but only pitched a total volume of 1000 ml. I don't know if it was the starter or the yeast, but you can kind of see the fermentation I got from it. A whisper under 5 gallons of beer in the 14 gallon conical, but a krausen that went ALL THE WAY TO THE 12.5 GALLON MARK!!! I am just completely blown away by this as I've never experienced this kind of fermentation before. If it turns out that it IS the yeast, I may use this yeast for all of my English-styled beers.
Speaking of the English, my college mate Timm has graciously offered to host my wife and myself for a number of nights in Brixton, so we will finally get to troll about to some of the pubs I've read about for so long and get a taste of lots of cask ales. We don't get a whole lot of that over here, so we're really looking forward to the trip.
10-25-2009 Coffee Porter
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday October 25, 2009
Head Brewer: Mike Ring
Recipe: Coffee Porter
BJCP Style and Style Guidelines
-------------------------------
12-B Porter, Robust Porter
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.057 Plato: 14.04
Anticipated SRM: 23.1
Anticipated IBU: 45.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.072 Plato: 17.51
Actual Mash System Efficiency: 99 %
Anticipated Points From Mash: 57.00
Actual Points From Mash: 75.31
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.048 SG 12.02 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 6.46 Gal
Water Needed Pre-Boil Gravity: 1.044 SG 10.99 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.4 9.50 lbs. Pale Malt(2-row) America 1.036 2
1.2 0.13 lbs. CaraVienne Malt Belgium 1.034 22
2.4 0.25 lbs. CaraPils Malt America 1.033 1
2.4 0.25 lbs. Crystal 55L Great Britian 1.034 55
4.7 0.50 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Pellet 14.20 45.2 60 min.
1.00 oz. Cascade Whole 3.20 0.0 1 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Cup(s) Black Cat Espresso Coffee 0 Days(fermenter)
Yeast
-----
WYeast 1187 Ringwood Ale
Mash Schedule
-------------
Mash Name: Single Infusion Mash
Total Grain Lbs: 10.63
Total Water Qts: 12.65 - Before Additional Infusions
Total Water Gal: 3.16 - Before Additional Infusions
Tun Thermal Mass: 0.25
Grain Temp: 68 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Single Infusion 5 60 153 153 Infuse 175 12.65 1.19
Mashout 1 10 170 170 Infuse 210 6.28 1.78
Total Water Qts: 18.93 - After Additional Infusions
Total Water Gal: 4.73 - After Additional Infusions
Total Mash Volume Gal: 5.58 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 3.00 Sparge Deadspace: 0.00 Total Into Mash: 3.00
Total Grain Lbs: 10.63 Qts Per Lbs: 1.78 Total From Mash: 3.46
Mash Gallons: 4.73
Grain Absorption: 1.27
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.00
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 6.46
Boil Time (min): 60.00 Evaporation Rate: 15.00
Amount after Boil: 5.49
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.25
Amount to Chillers: 4.99
Amount After Cooling (4 perc.): 4.79
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 4.79 gallons of fermentable wort.
You will need 7.73 gallons of water for the complete brewing session.
