August 2017:
Mashed at about 152 degrees F for an hour. Continuously recirculated the wort with a steelhead pump. Mash temp did go up and down around 148-152 degrees. One time dropped to about 145 for a couple minutes. Adjusted the flame as necessary, but did get it to stabilize at about 151/152 later in the mash.
Sparged with 175 degree F water for about 15 minutes. (Subsequent edit: I will no longer sparge this hot. See comments below. I just learned that sparging this hot can pull tannins out of the grains.) Wanted to sparge more slowly (like for at least half an hour), but obviously I haven't yet really mastered my technique.
Began boiling with about 6 gallons of volume. Boiled down to about 4.5 gallons and near the end of the boil (within 15 minutes of flame out), I topped it back up to 5 gallons.
Original gravity (after boil): 1.066
Forgot to do a yeast starter the day before. Made a yeast starter the night before so it had roughly 12-15 hours to cultivate (on a stir plate). Worried about an inadequate yeast population, I pitched the small yeast starter that I had as well as another packet of yeast. So I basically pitched 2 packets of yeast.
I'm keeping the fermenter in a tub of water in a dark closet to hopefully mediate the temperature more evenly. (I live in west Los Angeles and the house can get up to about 80 degrees in August.)
Fermentables
41% - 2-Row - US
5
37
1
Mash
41% - Maris Otter Pale - UK
5
38
3
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
8% - Chocolate - UK
1
34
425
Mash
4% - Dark Crystal 80L - UK
0.55
33
80
Mash
2% - Black Patent Malt - UK
0.25
25
500
Mash
Hops
Chinook
0.75
Pellet
Boil
60 min(s)
11
27.9
Willamette
1
Pellet
Boil
15 min(s)
4.5
7.6
Willamette
1
Pellet
Boil
0 min(s)
4.5
0.0
Yeast
White Labs English Ale WLP002
72%
Other Stuff
No other stuff in this recipe
Mash Steps
Saccharification Rest
Direct Heat
152
60 min
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Sparging over 170 can pull tannins out of the grains. Don't ruin a good beer. Brewdog333
{"RecipeId":43574,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":113935,"Name":"Big 40 Porter","Description":"August 2017:\n\nMashed at about 152 degrees F for an hour. Continuously recirculated the wort with a steelhead pump. Mash temp did go up and down around 148-152 degrees. One time dropped to about 145 for a couple minutes. Adjusted the flame as necessary, but did get it to stabilize at about 151/152 later in the mash.\nSparged with 175 degree F water for about 15 minutes. (Subsequent edit: I will no longer sparge this hot. See comments below. I just learned that sparging this hot can pull tannins out of the grains.) Wanted to sparge more slowly (like for at least half an hour), but obviously I haven\u0027t yet really mastered my technique.\nBegan boiling with about 6 gallons of volume. Boiled down to about 4.5 gallons and near the end of the boil (within 15 minutes of flame out), I topped it back up to 5 gallons.\nOriginal gravity (after boil): 1.066\nForgot to do a yeast starter the day before. Made a yeast starter the night before so it had roughly 12-15 hours to cultivate (on a stir plate). Worried about an inadequate yeast population, I pitched the small yeast starter that I had as well as another packet of yeast. So I basically pitched 2 packets of yeast.\nI\u0027m keeping the fermenter in a tub of water in a dark closet to hopefully mediate the temperature more evenly. (I live in west Los Angeles and the house can get up to about 80 degrees in August.)","ImageUrlRoot":"/img/r/72/729bdfca-d999-40b0-b970-5198448d8bb7","StyleId":"20A","StyleName":"American Porter","BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.7,"DateCreated":"\/Date(1501886920617)\/","BrewSessionCount":1,"MostRecentBrewSession":10115,"Og":1.062986,"Fg":1.01763608,"Srm":41.207575935959774,"Ibu":35.455279627050416,"BgGu":0.56290730681501322,"Abv":5.85013968,"Calories":214,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"41","Amt":"5","Ppg":"37","L":"1","Use":"Mash","Id":"221088","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"41","Amt":"5","Ppg":"38","L":"3","Use":"Mash","Id":"221089","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"2"},{"Per":"4","Amt":"0.5","Ppg":"33","L":"1","Use":"Mash","Id":"221090","IngId":"505","Name":"Carapils - Dextrine Malt - US","CustomName":"","Rank":"3"},{"Per":"8","Amt":"1","Ppg":"34","L":"425","Use":"Mash","Id":"221091","IngId":"507","Name":"Chocolate - UK","CustomName":"","Rank":"4"},{"Per":"4","Amt":"0.55","Ppg":"33","L":"80","Use":"Mash","Id":"221092","IngId":"523","Name":"Dark Crystal 80L - UK","CustomName":"","Rank":"5"},{"Per":"2","Amt":"0.25","Ppg":"25","L":"500","Use":"Mash","Id":"221093","IngId":"56","Name":"Black Patent Malt - UK","CustomName":"","Rank":"6"}],"Hops":[{"Amt":"0.75","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"11","Ibu":"27.9031275871167","Id":"235770","IngId":"6","Name":"Chinook","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"4.5","Ibu":"7.5521520399337","Id":"235771","IngId":"64","Name":"Willamette ","CustomName":"","Rank":"2"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"0","Day":"0","AA":"4.5","Ibu":"0","Id":"235772","IngId":"64","Name":"Willamette ","CustomName":"","Rank":"3"}],"Yeasts":[{"Atten":"0.72","Id":"62705","IngId":"169","Name":"White Labs English Ale WLP002","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Direct Heat","Temp":"152","Time":"60","Id":"31024","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[]}
https://brewgr.com/Media/img/r/72/729bdfca-d999-40b0-b970-5198448d8bb7_d.jpg
https://brewgr.com/Media/img/r/72/729bdfca-d999-40b0-b970-5198448d8bb7_t.jpg
Sparging over 170 can pull tannins out of the grains. Don't ruin a good beer. Brewdog333
9/27/2017 4:08:07 PMAwesome! Didn't realize that. Thank you!
9/27/2017 4:11:27 PMCheers!
9/27/2017 4:14:43 PM