BrewBlog: Parallel Brew Brown Porter - Partial Mash
Specifics
Reference
Style:
Brewer: Erik Scott
Brew Date: December 9, 2008
Tap Date: January 28, 2009
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
20.2/39.8
Bitterness (Calc): 24 IBU
BU/GU: 0.48
Calories: 166 (12 ounces)
Conditioning: Keg
ABV: 4.8%
ABW: 3.7%
Batch No: 108
OG: 1.050
OG (Plato): 12.39° P
Reading 1: 1.016  (6 days)
Reading 2: 1.014  (24 days)
FG: 1.014
FG (Plato): 3.57° P
Real Extract: 5.17° P
App. Atten.: 71.2%
Real Atten.: 58.3%
General Information
Method: Partial Mash

Recipe, provided by Dan Schlosser, was based on 6 gallons in the brewpot after cooling. The expectation was that there would be 5 1/4 to 5 1/2 gallons in fermenter with 1/2 gallon or so of trub left behind. 

My actual system might surprise or even disappoint many established brewers, but it certainly seems to work.  I can only boil about 4 gallons, so for batches of 5 gal or more I add a gallon of water directly to carboy prior to pouring the wort in.  That's right, I pour it, there is not a whirlpool step and some of the trub definitely gets into my carboy.  That is improvement #1 I should make.

 

Improvement #2 will be a system to control fermentation temps, as I'm currently victim to the temperature fluctuations in my house.  the basement is currently 58° while the upstairs temperature depends on location.  This beer is fermenting in a closet that somehow warms up more than other areas of the house; it may be 70° by the end of the day.  So my fermentation temp is a range of 64-69°, which isn't terribly far off my target of 67°F.  I also tell myself that a glass carboy containing 5 gallons of liquid changes temperature at a slow rate, so a 5° range may only result in 2-4° of variation.  A chem eng or other more mathematically inclined person is encouraged to do the math for me.

Improvement #3 would be using a real mash, instead of a kettle on the stove.  Target temp was 154 plus/minus 2, checked every 5-10 minutes.  MASH NOTES:  After mash in, the mash temp was 158°.  Temp dropped to 152 over 20 mintues, was brought back to 160 over 20 minutes and dropped back to 152 by the end of the hour long mash.

Fermentation took about 24 hours to get really going. The last few batches I've neglected to make a starter and I kick myself for it from hour 12 to 36 each time. Perhaps this public admission will keep me from being lazy next batch.  I suppose consistent use of a starter would be improvement quatro.

Comments

At racking the aroma was very yeasty but the brown malt dominated the flavor in a very 'porter' kind of way :)

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.50 pounds DME - Muntons Light 38.4% of grist
3.50 pounds Total Extract Weight 38.4% of grist
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
Wyeast London Ale 1028 — Liquid
Procedure

 

If you're reading this blog I firmly believe you can look at the ingredients and specifications and brew this beer.  Pertinent/important notes are added in the 'special procedures' section.

Special Procedures

Mashed the grain in 3 gallons water

Sparged with 2 gallons water

Brought wort to boil, added about 2 pounds of DME.  Returned to boil and followed hop schedule.  Remaining DME was added midway through the boil.

tsp of rehydrated moss was added at 20 min.  wort chiller went in at 15'

beer allowed to rest 5' after boil before chiller started

Fermentation slowed by day 5

Day 6: Racked to 5 gallon 2° - SG = 1.016 - moved to cooler closet -low 60s instead of upper 60s)

* One 'leftover' quart, soaked 5 g of oak chips in frangelico, strained it and added the oak to a growler with the 'leftover quart.'  Placed in same closet

1/1/09 update - Been about 62° +/1 2°  Racked carboy to keg and carbonated 

Spent grain made some good bread, beer tasted good at kegging, dominant brown malt flavor

 

Fermentation
Primary: 6 days @ 67° F
Secondary: 19 days @ 62° F
Age: 15 days @ 52° F
Tasting Reviews
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