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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:
ABV:
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.
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%
Tasting Notes: