The porter is now in the bottles, a bit later than I wanted, but yet I think its fine. I tasted a bit of the run-off/drip off from the filler rod. Nice, a bit coffee'ish, with a nice maltiness. Maybe a bit sweet even, I might want something hoppier if I do a similar brew again.
Next up I will probably start a dunkelweizen, the weekend after next. I doubt I'll have the gear or time to lay it down this weekend, though honestly, I really only might need some additional malt, and a partial mash kit. Who knows, I don't even have a recipe yet, so it's hard to say. I do have 2 cans of Muntons Wheat LME waiting on the shelves very patiently.
Bottling went REALLY well till about 2/3rds of the way in when I knocked over 1 or 2 bottles and made a mess, otherwise my new washing prep and bottling setup plan worked like a charm to me!
At least my basement smells good right now, even after I gave the spills (1 little one in primary area, the big one was in capping area).
Gotta figure out if I'm gonna ride tommorow afterwork or not, might just do a light day at the gym and then hope for Thursday holding out for good weather. Time to grill some fish and asparagus.
Showing posts with label Impreza Black Porter. Show all posts
Showing posts with label Impreza Black Porter. Show all posts
Tuesday, May 06, 2008
Monday, April 07, 2008
DNK Brewery Notes
Impreza Black Robust Porter -
Ingrediants -
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
Sanitizing -
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.
Brewing
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)
Fermentation
Good fermentation going by the next night and it's going strong now. Nice almost 2 inches of foam.
Ingrediants -
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
Sanitizing -
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.
Brewing
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)
Fermentation
Good fermentation going by the next night and it's going strong now. Nice almost 2 inches of foam.
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