112. Rob’s Porter AG

3.5kg Marris Otter
250g Amber malt
250g Munich malt
250g Vienna malt
250g Crystal malt
50g Chocolate malt
30g Black malt
70g Carafa Special 3
28g Northern Brewer @ 45 mins, 9.26%AA, 25.4IBU
28g Styrian Goldings @ 30 mins, 4.5%AA, 10.7IBU
28g Goldings @ 15 mins, 5.22%AA, 7.8 IBU
Safale S-04

12.5L @ 74 degrees C, for mash temp of 67 degrees C.  30 minute mash, adding heat when necessary to maintain temperature.  Strike water temp 84 deg C.  Stuck sparge.  Added a lot more strike water, reset grain bed.  Good continuous sparge, over 30 minutes.  Total of 26L.  Brought to boil, added hops as scheduled. Put outside overnight to chill, brought inside in the morning, syphoned into fermenter in the evening, pitched yeast. 22L @ 1.050

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