Brew Day - October 6, 2013

Slightly Confused Brewing Company

Fat Man Brown Porter (Hoggetowne recipe)

Ingredients:
UK Pale Ale Malt
Dark Chocolate Malt
UK 55-65L Crystal Malt

Northern Brewer Hops (x2)
Willamette Hops

Liquid yeast (White Labs British Ale Yeast, WLP005) via 1 L starter

Stats:
OG: 1.051 (estimated); 1.050 (measured)
FG: 1.012 (estimated); 1.010 (measured)
ABV: 5.1% (estimated);  5.2% (calculated)
IBU: 22
Color: 33 SRM

Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 170 degrees 
• Added grains to mash tun
• Added water to mash tun by about 1/2 - 3/4 gallon at a time; poured last 1.5 gallons from brewpot straight into mash tun
• After all water added mash temperature approximately 156 degrees 
• After 60 minutes recycled 3/4 gallons and then lautered into sanitized bucket (note: to measure volume)
• Heated about 3.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered into bucket until we had about 6.25/6.5 gallons (basically got out everything we could). Poured bucket into brew pot and brought to boil
• Boiled for 60 minutes, adding hops according to schedule
• Chilled by putting pot into tub with ice and water (filled about 6-8 inches of tub with water) and wort chiller/pre-chiller to < 80 degrees in about 7 minutes
• Pitched yeast (whole 2 L bottle) and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket (had probably ~5.5 - 6 gallons total volume (hard to tell because very foamy)
• Put bucket into fridge at 62 degrees. Later turned up to 67 degrees (after 3 days) due to lack of visible bubbling through airlock

• Ferment 14 days

Update:

• Kegged on 10/19
• Tastes great
• As it sat in the keg it took on more of a smokey flavor