====== Thermal Fuse Porter ====== **Style:** American Porter Bentleybrau Brewery's Thermal Fuse Porter \\ ===== Brewster Beacon ===== **Brewed:** 2018-09-30 \\ **Target OG:** 1.060 \\ **Strike hit:** 72C \\ **OG:** 1.060 \\ **FG:** 1.030 \\ **ABV:** 3.94% \\ **BrewTarget Recipe:** Thermal Fuse - Robust Porter (12B) ================================================================================ Batch Size 28,271 L Boil Size 31,271 L Boil Time 1,000 hr Efficiency 70% OG 1,062 sg FG 1,018 sg ABV 6,0% Bitterness 48,9 IBU (Tinseth) Color 41,2 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 3,000 kg Yes No 85% 3,4 srm Weyermann - Rye Malt Grain 3,000 kg Yes No 85% 3,6 srm Brown Malt (British Chocolate) Grain 1,000 kg Yes No 70% 65,0 srm Caramel/Crystal Malt - 120L Grain 500,000 g Yes No 72% 120,0 srm Chocolate Malt (UK) Grain 500,000 g Yes No 73% 450,0 srm Milk Sugar (Lactose) Sugar 250,000 g No No 76% 0,0 srm Rice Hulls Adjunct 250,000 g No No 0% 0,0 srm Oats, Flaked Grain 200,000 g Yes No 80% 1,0 srm Black Barley (Roast Barley) Grain 150,000 g Yes No 55% 500,0 srm Total grain: 8,850 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Bramling 6,0% 25,000 g Boil 1,000 hr Pellet 11,6 Styrian Goldings 4,5% 25,000 g Boil 1,000 hr Pellet 8,7 Bramling 6,0% 35,000 g Boil 30,000 min Pellet 12,5 Styrian Goldings 4,5% 35,000 g Boil 30,000 min Pellet 9,4 Bramling 6,0% 40,000 g Boil 10,000 min Pellet 6,7 Styrian Goldings 4,5% 40,000 g Boil 0,000 s Pellet 0,0 Yeasts ================================================================================ Name Type Form Amount Stage Wyeast - American Ale II Ale Liquid 125,00 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time mash Infusion 24,102 L 77,126 C 70,000 C 1 hr mash out Temperature --- --- 76,000 C 15 min sparge Fly Sparge 16,071 L 82,421 C 75,000 C 30 min **Brewday Notes:** \\ Brewed 2018-09-30. \\ Pitched ~50ml saved yeast slurry into 30g/300ml DME starter the night before (~14 hours before) \\ Made a second 50g/500ml DME starter, combined starters at beginning of mash. \\ \\ Liquor volume: 24L \\ Grain weight: 8.85 kg \\ Strike temp: 75C @ 0 minutes \\ Mash temp: 72C @ 10 minutes \\ Mash temp: 70C @ 25 minutes \\ Extra head space: ~2-3 L? \\ Mash tun fullness: 31-32L? \\ Mash wattage: 200W \\ Mash pH @ 20 min: 5.48 \\ Mash gravity @ 20 min: 1.030 \\ Mash length: 1 hr \\ Mash out wattage: 400W \\ First runnings gravity: 1.052 \\ First runnings pH: 5.19 \\ First runnings volume: 13L (stuck sparge, stirred like crazy over bucket) \\ Sparge volume: 18 L \\ Sparge water temp: 70C \\ Boil pH: 5.22 \\ Boil gravity: 1.058 \\ Boil volume: 31L \\ Boil wattage: 1600W \\ Post-boil volume: 29L \\ Post-boil pH: 5.14 \\ Post-boil gravity: 1.060 hydro adjusted (refract: 14.2°P unadjusted) \\ - wort adjustment factor 1.00 gives 14.2 == 1.058 OG \\ Fermenter volume: 26L \\ \\ No airlock activity @ 12 hours. Bubbling at 18 hours. (21C) \\ Heavy bubbling 18-48 hours \\ Done bubbling 72 hours \\ \\ 7 days later 9.2°P ("1.036" on refracto scale) (pulled from airlock without agitation) \\ - Assuming 1.00 correction factor, corrected FG: 6.17 °P, 1.024, 4.46% \\ \\ Bottled 2018-10-21 (22 days later): \\ Refractometer: 9.2°P \\ Hydrometer: 1.032 raw, 1.030 adjusted \\ Refractometer reading stable, but way too high. \\ Readings do not fit refractometer alcohol correction formula. \\ Bottled anyway. Beware of bottle bombs! \\ Tastes good, quite sweet but not overly so. \\ Primed with 125g table sugar in 2 dl water \\ 23.5L in bottling bucket. 4x 5L keg, 3x 750ml, 1x 500ml. \\ **Tasting Notes:** \\