Brew Day - February 2, 2014

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

Stats:
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%