January 19th, 2015 - Robust Porter

Slightly Confused Brewing Company

 Puma Man Robust Porter (Hoggetowne recipe)

Batch 41

Made on Hain's birthday

Ingredients:
UK Pale Malt
Biscuit Malt
Dark Chocolate Malt
UK 120L Crystal Malt
Black Patent Malt
--total grain bill ~11.375#
NOTE: did not re-crush grains after getting from brew store

Northern Brewer Hops
Hallertauer-type Hops

White Labs WLP 001 California Ale

Stats:
OG: 1.059 (estimated); 1.054 (measured)
FG: 1.013 (estimated); 1.008 (measured)
ABV: 6.1% (estimated); 6% (measured)

Brewing Steps:

• Heated 3.6 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Stirred twice
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had about 1/4 - 1/2 pitcher left
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Put into secondary on 2/14/15, gravity 1.016
-Kegged 6/5/15
-Really good