Smoked Porter
Habanero Porter
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 ...
The Count
ROBUST PORTER
Mitch and Sons first collaborative homebrew!