Recipe Type: All Grain
Yeast: Wyeast 1028 London Ale
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.012
IBU: 21
Boiling Time (Minutes): 60
Color: 25.3
Primary Fermentation (# of Days & Temp): 14-21 days @ 64ºF
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: A smooth and complex brown porter with a hint of chocolate and just a very slight roast character.

Atonement Brown Porter

Type: All Grain
Date: 1/17/2011
Batch Size: 5.50 gal
Brewer: Sonny
Boil Size: 6.5 gal
Boil Time: 60
Brewhouse Efficiency: 83% (higher than intended)

Ingredients

UK Maris Otter 7.5lbs
UK Brown Malt 2.5lbs
US Black Malt .6lbs

UK Fuggle 3.9AA 1.5oz @ 60min
UK Fuggle 3.9AA .5oz @ 5min

1 pkgs Wyeast 1028 London Ale

Mash Profile

Mash Name: Single Infusion, Batch Sparge 152ºF

Single Infusion, Batch Sparge
60 min Mash In Add 4.25gal of water at 167ºF
Sparge with 3.5gal of water at 153ºF

This batch won Gold in the East for Category 12 and also the combined Category in the Best of Show Round. My efficiency was much higher than expected - 83%. The recipe is planned for 70%.

I had previously made this recipe twice. The first time I used much less Brown Malt, but I felt like it lacked something. The second time I brewed this same recipe but added chili peppers after primary fermentation. If you are so inclined, that batch was also awesome. For this batch, I obviously skipped the chili peppers, but the extra brown malt was a good addition.

Note: I do not secondary any of my ales. This beer was in the primary fermentor for 21 days. I feel this results in a complete, clean fermentation that produces a nice clear, tasty beer.