Impreza Black Robust Porter -
6.6 Lbs Muntons Amber Malt (LME)
8 Oz Crushed Crystal Malt (60L)
4 Oz Crushed Chocolate Malt
4 Oz Crushed Black Patent Malt
1 Oz Cluster Bittering Hops 7.9% Alpha Acid
1/2 Oz Willamette Finishing Hops 4.2% Alpha Acid
2 Gals Distilled Water - Boil -
2 Gals Distilled in Fermenter
1.7 Gals Spring Water in Fermenter (1 to begin, .7 to bring up to 5 gallons total)
11 Grams Yeast - Nottingham Brewing Yeast
3 Gals of Water, 3 Table Spoons of No Rinse Sanitizer
Rinse Brewed Pot with 1 Gallon Boil.
Fermenter - 3 gals water, 1 and change caps Iodophor for 20 mins, then dripped dry.
Preboiled water before steeping grains at 170'ish for 20 minutes. Temp may have been higher. Thermometer reads different at mount vs center of pot. Swished water around with spoon while trying to minimize disturbance of malt bag. Let bag drip without squeezing/etc. brought Wort back up to boil and added 2 cans of Amber Malt. Added hops and boiled for 55 Mins, added chiller with 10 minutes left. Added aroma hops with 5 mins left. At end of boil used chiller for 3-4 minutes to bring wort temp to about 80 degrees. Next time I will stop a bit higher unless my water in the fermenter is warmer as it was about 62 degrees. Set the pot up on my worktable in the basement, and put the fermenter below and the big funnel in. I still need a bigger one, the trub required I clean it out 5 times I think. Or a better way to get the siphon to not pick up the damn trub. Between a bit of line cleaner, gravity reading and trub/etc I lost about 3.5 cups after brewing. Lost about half a gallon I figure to evap during brewing. Sprinkled in the Yeast and gave it a good sloshing before corking and putting on the lock.
Original Gravity 1.049 (rated by recipe 1.050 to 1.055)
Good fermentation going by the next night and it's going strong now. Nice almost 2 inches of foam.