PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« on: December 25, 2011, 07:37:05 PM » |
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Just brewed my recipe (1st time) for a Robust American Porter. This was a partial mash with 5.5 pounds grain, 5 pounds Dark LME, 3 oz Cascade Hops. I did a 3 step decoction, 45, 30,30 minute rests at 122, 147, 154 and mash out at 168. everything went as planed! Temps were all hit on schedule. I used BeerSmith2 for all calculations including water volumes, decoction steps ...etc. All gravity marks were right on! According to figures I hit 79% Brew House efficiency!! That I had predicted to be 65%. Pre-boil 1.052/ post boil 1.060. I pitched Wyeast #1272 American Ale II from a 2 liter starter into a batch size 5.4 gallon (72 degrees) including starter, yeast active within 20 minutes.
I ran a extra 1 gallon 168 degree water through the spent mash for my next starter medium, collected 0.91 gallon of 1.013 wort.
This was my first use also with my mash tun with copper manifld w/ Stainless grid. It worked perfectly! And a bonus, my chickens love the left over grains!!
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« Last Edit: December 26, 2011, 05:18:11 PM by PetenNewburg »
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #1 on: December 25, 2011, 10:32:09 PM » |
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Wow, That sounds like you have the process down pretty good. I am no where near ready for that kind of brewing, but I do enjoy reading about it. Are you going to keg it or bottle it?, any I bet it will be very good.
Dave
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #2 on: December 26, 2011, 07:02:53 AM » |
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Well this was my largest effort to date. I was really happy how well it went! Next up is a All Grian Grolsch Clone, then the Sweet Coffee Stout. I will probably bottle all of the current brews with the exception of the Octoberfest. I'll wait to see how it passes the 2 week sniff & sip test and brew a couple more batches if it passes. I can lager 8 Corny kegs & 2 cases of bottles at a time in my converted chest freezer. My basement unfinished storage area stays at 54 degrees during this time of the year, so it's great for first stage lagering, then into the lagering box at 45 degrees for the second stage.
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #3 on: December 27, 2011, 08:02:31 AM » |
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I racked the Porter to secondary today, Krausen was filling the air lock, fermentation went nuts overnight! Temperature steady at 72 degrees. Since racking, fermentation is still active. I'll move the bucket to a different location, (off the kitchen floor, relatives coming to visit!) basement is much cooler. According to the Wyeast description, I can ferment this as low as 60 degrees and maintain good flavor (clean, cuitrus). I tried to convince the wife we only needed to decorate it, she was not amused. LOL
Up-date: Replaced the airlock twice today! Temp now down to 68 degrees, fermentation is not quite as violent!
Up-date - 12/28 10:AM Temp steady at 64 degrees, airlock clean & steady fermentation.
Cheers!
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« Last Edit: December 28, 2011, 08:48:42 AM by PetenNewburg »
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #4 on: December 29, 2011, 07:25:06 PM » |
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Sounds like you got it under control. None of the abtches I have made have been that violent. I don't know if I am doing something wrong or not. Most of my stuff ferments at around 68 to 71 degrees.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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Posts: 503
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« Reply #5 on: December 30, 2011, 03:43:20 PM » |
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I had one other. It had been stuck for a couple days, added a yeast nutient and fresh yeast. It almost nstatly turned into a foaming volcano!!! LOL
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #6 on: January 02, 2012, 05:28:35 PM » |
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It was waiting in ambush for some prey to drop in. I bet it was cool looking though. I have to bottle that batch I have it has been in the primary for almost 21 days. I bet If I dumped some suger in there it would take off too.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
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Karma: +2/-0
Posts: 503
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« Reply #7 on: January 18, 2012, 02:28:42 PM » |
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I ran the Porter through a filter into a keg & added Kreamex. Kreamex is a heading/ bottlng agent. I set the keg in a 65 degree room. It has been at 59 degrees for about two weeks. This should wake up whatever yeast is still there after filtering with the addition of the Kreamex. I hope to have good carbonation in 2 - 3 days!
Smell & flat beer taste was very good! FG 1.010! Measured 6.6% ABV! We may have a winner!
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« Last Edit: January 18, 2012, 07:24:44 PM by PetenNewburg »
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #8 on: January 20, 2012, 03:03:29 PM » |
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After just 48 hours, we have good carbonation! I did not know for sure if filtering ( 5 micron) would affect additional fermentation but it worked very well. It's going into the refrigerator tonight! This was the first time using Kreamex. I saved a small sample to compare taste with or without Kreamex.
After 72 hours, the keg is in the refrigerator! Sunday is tapping day!!
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« Last Edit: January 21, 2012, 12:15:10 PM by PetenNewburg »
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #9 on: January 21, 2012, 07:42:13 PM » |
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Tomorrow is coming fast let me know how it taste.
That Cooper Wheat I made is starting to come around. Very nice color, carbaonation, head ( does not last too long), but it tast good.
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #10 on: January 22, 2012, 04:02:36 PM » |
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Perfect! Nice malty aroma, taste has hints of coffee, chocolate with a dry slightly bitter aftertaste, almost a licorice note. This will be re-brewed ASAP! Beautiful tan head, lingures after each swallow leaving a Very nice lacing after each sip, swallow or chug!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #11 on: January 22, 2012, 06:04:15 PM » |
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Sounds like a good brew.. I wondering if you can make that into a all extract brew that I can handle making. I know I have not started that stout kit yet, (My first stout kit) this sounds good.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #12 on: January 22, 2012, 06:15:20 PM » |
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Dave,
I'll run it through the BeerSmith converter and send it to you.
Pete
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #13 on: January 24, 2012, 10:59:41 PM » |
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4 days into the keg, less than half left! This is without a doubt my best effort! I love iced coffee, this tastes like a carbonated iced espresso with a licorice finish. This will be a repeat, must keep in stock brew.
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #14 on: February 02, 2012, 07:29:52 AM » |
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I tried a "FLYING DOG BREWERY, ROAD DOG" very close to my Robust Porter! My porter is just a bit stronger with a bit more body. Damn "good beer, no shit"!
Cheers!!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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