AG9:  Old Baldy's Porter

Brewed 20100403

8.0 lb US 2-row
1.5 lb Brown malt
0.5 lb Crystal 90
0.5 lb Chocolate Malt

Single infusion at 156F, single batch sparge.

Boil Additions:

0.50 oz Simcoe (8.6%) for 60 minutes
0.50 oz Amarillo (8.6%) for 30 minutes
0.25 oz Simcoe (12.2%) for 30 minutes
0.50 oz Amarillo (8.6%) for 2 minutes
0.25 oz Simcoe (12.2%) for 2 minutes

Targets:  OG 1.048, FG 1.010, 5.0% ABV, 45.7 IBU, 22.0 SRM

Notes:

Spent some time trying to keep the mash temperature more consistent.  I added 1/5 gal of water at about 150F as the strike water was heating, covered and wrapped in a blanket to try and equalize the MLT temperature.  I then added the rest at 185F, covered and wrapped again.  I think it worked, because when I doughed in at the usual offset, the temperature was too high and I had to add cool water.

Also, I used tap water this time because of the elevated SRM.  However, I dechlorinated (chlorine and chloramine) by adding 125mg of ascorbic acid per 5 gallonsby crushing up a vitamin C tablet.

10:12  Water heating, tun warming, malt conditioned and crushed.

10:29  Doughed in too low at 153.5F  Overshot temperature and then added too much to cool.  4 gallos of liquid in.

11:32  Dropped to 150.5F  Warming up the MLT for longer definitely helped, just need to not overshoot the temp.  Added 1.5 gal to 165F

12:02  Vorlauf 1 gal and drained to bk.  First runnings 14.7% brix (98% conversion efficiency)

12:23  Sparge (2.5gal) complete waiting for boil, 6.5 gallons at 12%

12:34  Boil on!  Added .5oz simcoe

13:05  Added .25 oz simcoe and .5 oz amarillo

13:21  Added 1tsp irish moss, rigged for cooling

13:33  Added .25 oz simcore and .5 oz amarillo.  Flame out in 2 minutes

13:41  Cooled to 80F, whrilpooling

14:11  In the middle of racking

20100404, am, pitched 11g nottingham, 12.6% (1.052)

20100406, pm, kreausen fallen, 7.4% (1.016), 4.68% ABV, 69.7% apparent.  Superfast Nottingham again.

20100417 In the keezer to clear.

20100424 Kegged.

20100425 First taste today, and seems to have turned out nicely.  Good roastiness in the nose, medium body, bitterness is medium to high and pleasant.  Could be a bit heavier in the mouth.  A bit of sourness in the background, I think from the late hop addition.  No hop aroma at all.