BrewBlog: Old Slug Porter
Specifics
Reference
Style:
Brewer: Brad Miller
Brew Date: January 28, 2010
Yield: 1.5 gallons
Reference
Color (SRM/EBC):
28.1/55.4
Bitterness (Calc): 20.1 IBU (Rager)
BU/GU: 0.44
Calories: 152 (12 ounces)
ABV: 4.5%
ABW: 3.5%
Batch No: 19
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.043
Reading 1: 1.011  (8 days)
Reading 2: 1.012  (10 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.011
Real Extract: 4.58° P
App. Atten.: 73.2%
Real Atten.: 59.9%
General Information
Method: All Grain

Recipe from BYO. Crystal is Simpson's Extra Dark, 160L.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 5 gr
Procedure

1 gallon Milwaukee tap water with 1/4 campden tablet, 1/4 tsp chalk and 1/8 tsp baking soda added, heated to 175F and added to mashtun. After preheat, 1.5 quarts drained to reserve for mashout. Added grains at 166F for 151F mast temp. Mashed for 60 minutes, temp may have fallen several degrees.

Added boiling 1.5 qt water, stirred mash and recirculate until clear. Drain 0.7 gallons, SG=1.068.

Sparged twice with total of 6qts for 2.25 gallons preboil, SG=1.032.

Boiled 60 minutes with hop additions as noted above. Added 1/8 tsp each of irish moss and yeast nutrient with 10 minutes to go.

1.5 gallons @ 1.046 final yield. Looks like I only got 1+ gallon in two 1 gallon jug fermenters (airlocked).

2/7/10 - Day 10 Primed with 17g corn sugar for 2 vol CO2. Bottled 10 12oz.

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