Slightly Confused Brewing Company
Peat Smoked Porter (NB recipe)Ingredients:
British Golden Promise
German Munich Malt
English Black Malt
Briess Caramel 80
British Peated Malt
Added: 15 oz of priming sugar
Cluster
Willamette
Wyeast 1056 American Ale via 1.5 L starter
OG: 1.062 (estimated from recipe; calculated to be 1.069 after dextrose addition); 1.068 (measured)
FG: 1.008-1.013 (estimated);
ABV: ~6.7% (estimated);
Brewing Steps:
- Heated 4.1 gallons of water to a strike temperature of approximately 165 degrees
- 1.25 quarts/pound
- Used Sparge Pal app for volume calculations
- Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
- After all water added mash temperature approximately 153 degrees
- Final mash temperature 152 degrees
- After 60 minutes lautered into bucket (to measure volume)
- Lautered slowly - seems to help the efficiency
- Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun
- Let sit for 10 minutes, then lautered until we had about 6 gallons
- Added hops according to schedule
- Added priming sugar at 60'
- 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 75 degrees in about 6 minutes
- Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
- Poured into fermenting bucket
- Put bucket into fridge at 62 degrees (took 11 minutes post-boil)
- Ferment about 2 weeks in primary
- Will put into secondary for another 2 weeks
Notes:
-Priming sugar added to boost ABV only. Hopeful to be up around 6.7%
-Priming sugar added to boost ABV only. Hopeful to be up around 6.7%