Batch #38: Brown Porter

A re-hash of an earlier batch, this was designed to test out my new brewing "system" -- a converted Sankey kettle with a pump. It was also the first brew with yeast (WLP022 Essex ale) re-cultured from slants.

Recipe

Grain Bill

13 lbs. Crisp Maris-Otter
2 lbs, 6 oz. Crisp Brown Malt
8 oz. Hugh-Baird Black Malt

Hops

2 oz. East Kent Goldings (4.0% AA) @ 60 minutes

Yeast

WLP022 Essex Ale (hopefully) recultured from slant, stepped up to 2 quart starter.

Mash

Single infusion mash, 90 minutes at 150F.

Vitals

OG:
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: October 3, 2004

10:35 am: Mash-in at about 150F (using turkey fryer thermometer -- normal one broken).
12:10 pm: Begin recirculation and sparging with pump.
12:25 pm: Oops! left spigot on kettle open, lost a few cups of first wort.
12:50 pm: Stop sparge, about 11-12 gallons collected.
1:25 pm: Boiling!
1:40 pm: Add hops.
2:40 pm: Flame-out.
3:20 pm(approx): Finished transfer, a total of about 9.5 gallons.
3:46 pm: Froze sample for later gravity reading (lost hydrometer flask).
3:55 pm: Pitched yeast.

Transferred to kegs with isinglass October 13, 2004.

Took second keg offline with a gallon or two still left 11/28/2004, to make way for the Alt, which I was much more excited about :-) The porter, unfortunately, never cleared. It was probably a mistake to use isinglass and no whirlfloc :-/

Tasting notes

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