Batch #33: Brown Porter

Since I hadn't done a brown ale in almost a year, and hadn't done a porter ever, I decided to take a stab at a brown porter, an assertively roasty session beer.

Recipe

Grain Bill

6.5 lbs. Crisp Maris-Otter
1.25 lbs. Crisp Brown Malt
0.25 lbs. Hugh-Baird Black Malt

Hops

1 oz. East Kent Goldings Leaf hops (5.9% AA) @60 min.

Yeast

White Labs WLP022 top-cropped from previous batch

Mash

Single infusion, 90 minutes at 154F.

Vitals

OG: 1.045
FG: 1.012
Calculated IBUs:
Carbonation: Force carbonated 10 psi @45F.

Timeline

Brew day: April 24, 2004

11:35 am: Mash-in @154-158F, 2.5 gallons 170F water.
1:05 pm: Add 1.5 gallons sparge water, aiming for 3 gallons of 1st runoff.
1:16 pm: Add a little more than 3 gallons sparge water for 2nd runoff.
1:30 pm: (approx) on to boil.
2:15 pm: Boiling...
2:30 pm: Add hops.
2:40 pm: Add siphon tube and whirlfloc.
3:30 pm: Begin rack and chill.
3:45 pm: Chilled, start cleaning up.
3:55 pm: Pitched yeast.
4:15 pm: [mostly] finished clean-up.

May 1: Kegged.

May 6: Put keg on-line.

Tasting notes

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