A good morning to brew in CT

[MikeinCT]

I am glad for the cool morning breeze after the heat of the previous week. I got up early to start brewing my Porter at about 5:30 am. Hope to be done by 11. The recipe is:

10 lbs Crisp MO
0.5 lb 120 crystal
0.5 lb black patent
0.5 lb brown malt.
0.5 lb choc malt.

The mash is almost done and temp in tun is still 155F. I am getting ready to sparge as I type. Just 10 minutes more to finish the 75 minute mash.

During the boil I will add:
1 oz Centennial - 60 min.
1 oz Yakima Magnum 60 min
1 oz Cascade 15 min.
0.5 oz Cascade 5 min.
1 Tablet of Whirlfloc

I will cool with a immersion coil. Then after it goes into fermenter I aerate with my spoon and add Safale-04. If all goes well my SG will be 1.060+. The FG will be just over 1.010 so I think this is 6% abv.

Best of luck to all you home brewers.

MikeinCT

 

[CaptKiRkLeS]

Untraditional hopping for a porter but that sure does sound interesting. Let us know how it turns out.

 

[MikeinCT]

I kinda do my own thing. After lots of brews I know what and how much I like. While I brew several other styles the Porter is my favorite. Try to get it strong and dark. My 5 gallon tun limits the amount of grain to 12 lbs. But that is really ok.

 

[NuclearRich]

It is a beautiful morning here, eh? Too bad I have to work, otherwise I'd be sharig the spirit with you.

 

[MikeinCT]

Nice to see locals with encouraging words.

Just put a preboil sample into reflectometer - reads ~14 Brix. Now if we boil off a gallon of wort in the next hour?

 

[NuclearRich]

17 brix perhaps? depends on original volume and boil off rate

(original brix)*(original volume)/estimate finished volume

 

[MikeinCT]

17 brix would be nice. I am shooting for 1.060 + and I think I am in the ball park for that. Finish somewhere over 6% abv..