Porter #2 with Rye Brew Session

Brew Session Info

Brew Date 1/11/2015

Notes (Include any important notes from brew day until tasting)

mash temps are a mystery. need a new thermometer. pre boil gravity 1.030 at 97 degrees...equal to 1.034 FG 1.046 @ 95 degrees equal to 1.049 half pack of Nottingham. Quick to show krausen, and quick to fall. Temps around 57 and 58 degrees for first week (in garage). Moved into house and temps stayed around 64F for 2nd week. 1/28/2015 Gravity of 1.022 (high mash temps?) Tastes bland, just a hint of roastyness. 2/28/2015 gravity stayed at 1.022. Taste was delicious! Looking forward to the first pull from the keg.

Water Infusion

Brew Session Specific

Grain Weight

6.75 lb kg

Grain Temp

°FC

Target Mash Temp

°FC

Mash Thickness

qt/lbl/kg

Total Boil Time

60 min.

Wort Into Fermenter

3.5 gals liters

Equipment Profile

Grain Absorption

0.15 gals/lb liters/kg

Sparge Grain Absorption

0.01 gals/lb liters/kg

HLT-MT Heat Loss

°FC

Mash Tun Loss

0.25 gals liters

Brew Kettle Trub Loss

0.5 gals liters

Boil Loss

1 gals/hour liters/hour

Wort Shrinkage

0.2 gals liters

Calculated Totals

Total Water Needed

6.28 gals liters

Mash Tun Capacity

0.54 gals liters

Mash/Strike Volume

0.25 gals liters

HLT Temperature

0.00 °FC

Strike Temperature

0.00 °FC

1st Runnings

-0.76 gals liters

Sparge Volume

6.03 gals liters

Total Runoff

5.20 gals liters

Mash / Boil

Mash

Mash PH

Mash Start Temp

°FC

Mash End Temp

°FC

Mash Time

minutes

Boil

Pre-Boil Gravity

1.030 1.038 (estimated)

Boil Volume

gallons liters 5.20 (gallonsliters estimated)

Boil Time

60 minutes minutes (60 minutes estimated)

Post-Boil Volume

gals liters

Gravity Estimates

Based on boiling 5.20 gallonsliters at 1.030 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.036.

You wanted an OG of 1.047. It looks like it will be under.

Fermentation

Volume in Fermenter

3 gallons liters 3.50 (gallonsliters estimated)

Original Gravity

1.046 (1.047 predicted)

Final Gravity

1.022 (1.009 predicted)

Conditioning

Condition Date

2/28/2015

Bottle/Keg

Keg PSI

20 PSI

Tasting Notes (4)

Tasted on 4/2/2015 by MedMisfit

Notes:

Its decent. Just lacking something. Great mouthfeel. Just needs more substance.

Tasted on 3/10/2015 by MedMisfit

Notes:

Mouth feel is up! (aged about a week at room temp after the initial carbination in the fridge). Has coffee and roasty notes. Just not quite enough to really impress.

Tasted on 3/2/2015 by MedMisfit

Notes:

2 days at 20 psi in the refrigerator. pulled a sample. Bit thin, coffee notes. loses some character after a few sips. needs more time..

Tasted on 2/28/2015 by MedMisfit

Notes:

Pulled sample while kegging. FG 1.022 and the taste was delicious. Mouthfeel a bit thin. Slight coffee notes. Looking forward to this one with CO2!

Recipe Facts

Porter #2 with Rye

English Porter

3.50 Gallons Liters Batch Size
5.00 Gallons Liters Boil Size
60 min Boil Time
1.047 OG
1.009 FG
31.2 IBU (tinseth) Bitterness
0.66 BG:GU
28.3° SRM Color
70% Efficiency
4.9% ABV Alcohol
156 per 12oz Calories

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