Style: 20A - American Porter
This is my last American brew for a while. The porter is headed for one of the nitro taps and will be served alongside a mostly American lineup of styles for our July 4th festivities. After this it's all German till Oktoberfest 2018!
Full recipe is on brewersfriend but here's the TL;DR
- Brew day: 2018-6-17, 2nd brew of the day
- Malt: 2-Row/Pils (ran out of 2-row), Honey malt, Chocolate malt
- Hops: [Apollo] (Goldings)
- Yeast: 2nd gen US-05 from American Stout
- Water adjustments: 8g CaCO3, 2g CaCl2 (Denver -> London)
- OG: 1.052, FG 1.011, ABV 5.4%
- kegged (nitro): 2018-6-23
Grains: 2-row, Pils, Honey Malt, Chocolate Malt. This ended up not using all American ingredients because 2 of the malts (Pils and Honey) are not from USA.
After having recurring issues with the Barley Crusher I've decided this will be its last brewday. You have failed me for the last time, Barley Crusher. Apparently this is a wide-spread problem: eventually the 'dead' roller becomes exactly that: dead; the primary roller spins on its own without catching any grains. This makes for a frustrating milling experience and many explicatives directed towards the BC and everyone involved in its manufacture and design. I have my sights set on a Monster Mill MM3 as a replacement.
Brewday beer: Elevated's Malpais Foreign Extra Stout. Damn good stuff.
Mash temp
Floor Manager Steve wanted to work outside today
Into the fermenter. This went on a US-05 yeast slurry from last weeks American Stout.
Brewday/father's day treats:
40hr chuck cooked at 57C in sous vide then searzall'd
wort sample
OG came out to 1.052, 71% efficiency
And away we go. Immediate airlock activity due to the active yeast slurry.
FG came out to 1.011 for 5.4% ABV
Mostly carbonated (nitro) and label
2018-6-27 nitro pour
2018-7-18 sample pour (nitro) - Tasting nice and smooth. Very clear.
