I finally took the plunge. I made my first batch last night and things seem to be going well *knocks on wood*. I put together a few notes on my batch and am curious what you all think.
Fisher Price, My first Robust Porter
.75lb Chocolate Malt
.50lb Crystal 90 Malt
.25lb Black Patent Malt
3.3lb Amber LME
2.0lb Dark DME
.5oz Magnum (60min)
.25oz Willamette (25min)
.25oz Willamette (5min)
Danstar Windsor Dry Yeast
steeped milled grains in 1.5 gallon water for 30 min. Temp 153-170. Had a bit of trouble regulating temp but went pretty well.
added 2.5 gallons (4 total) and cranked up the heat. Took a little longet to get to a boil than expected (30-45min).
60 minute boil
added .5oz Magnum Hops @ 60 min remain
added 3.3 Amber LME @ 30 min remain
added 2lb Dark DME @ 30 min remain
wort boil slowed for about 5 min. did not subtract time from boil.
added .25 Willamette Hops @ 25 min remian
submerged wort chiller @ 20 min remain
added .25 Willamette Hops @ 5 min remain
killed heat at the end of the 60 min boil
moved pot out to hose hookup and started the cooling process.
30 minutes of cooling to hit 75
poured wort through strainer into fermenter (6.5 gal bucket)
rinsed strainer and brewpot w/tap water and poured back to brew pot through strainer again.
poured back into fermenter
temp was 74
placed fermenter into ice water bath (15 min)
target temp of 72 achieved
sprinkled yeast (dry) into wort and mixed with a steril wisk (3 min)
placed lid on bucket and inserted airlock
pressure sucked some airlock liquid (tap water) into bucket so I added a bit more to airlock to fill it to the line.
placed bucket in basement and went to sleep.
checked fermenter and no sign of bubbles yet.
checked airlock and found there was to much water, adjusted and walked away.
checked again at 1030 and airlock was bubbling
there are the notes. if you have any thoughts/suggestions please let me know