|Pecan Porter - Sister Wife - 10/14/2018|
Type: All Grain
Batch Size: 11.00 gal
|Brewer: Joe Aiello|
|Boil Size: 15.05 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Jomebrew 11G Top Tier|
|Taste Rating(out of 50): 30.0||Brewhouse Efficiency: 65.00|
Est Original Gravity: 1.077 SG
|Measured Original Gravity: 1.073 SG|
|Est Final Gravity: 1.017 SG||Measured Final Gravity: 1.016 SG|
|Estimated Alcohol by Vol: 7.84 %||Actual Alcohol by Vol: 7.45 %|
|Bitterness: 38.2 IBU||Calories: 332 cal/pint|
|Est Color: 43.4 SRM||Color:
|Mash Name: Single Infusion, Full Body, Batch Sparge||Total Grain Weight: 32.00 lb|
|Sparge Water: 9.11 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.4 PH|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Kegged (Forced CO2)||Volumes of CO2: 2.3|
|Pressure/Weight: 12.5 PSI||Carbonation Used: My Carbonation Profile|
|Keg/Bottling Temperature: 45.0 F||Age for: 30.0 days|
|Storage Temperature: 65.0 F|
|10/14/2008 First ever batch on new Top Tie - Sister Wife system. 11G batch
Will split batch into Bourbon Vanilla Imperial Porter and Bourbon Maple Pecan Porter
10:00 Fiddled around garage, weighed grains, etc.
11 is started strike water. Burner very low. Nut sure why oe if mash tun burner is just low. Finally found the gas fitting on the boil burner was not tight. Tightened, Turned off propane. Opened again, burner works perfect now.
Milled grains. Single pass
1:00 Mash started
Had to calibrate mash tun thermometer probe. Mash started too hot around 160f.
Added cold water to 154F. Finally setteled at 152F
Mash on Auto- Recirculate. have to watch. Flow rate drops and have to get pump working again
2:05 switch lines to kettle
~14.75G in kettle pre-boil.
3:00 Boil started - 14.7 BRIX - 1.061
2 oz magnum
3:50 1/2 lb corn sugar and lactose
whirlpool for 20 or so minutes
5:00 filled 2 carbots ~5.5G each
temp ~ 72F
pitched repitch of yeast from pumpkin poer and IPA batches (23 weeks old and 1 week old mixed)
1 carboy in fermentation fridge. One carboy in my closet.
5:30 Mostly clean
Closet a little warm. Wort at 68. By 5:00 PM wort at 70F. Cooled ovvernight to 66F
CLoset more stable after colling overnight. Wort stable around 67
Closet still stable but wort at 68-69
Stopped caring about closet. Wort at 68-69.
10/29 added 1 vanilla bean to each fermenter
Added Evan William soaked oak spiral to BVIP
11/2 Spread 1LB pecan pieces on foil lined cookie sheet. sprinkled brown sugar on pecans. Roasted pecan pieces on traeger at 250 for 30ish minutes.
Added directly, loose, to the Pecan Pie fermenter
11/12 pecan - added 2 cups maple syrup. then cold crashed. Gravity 1.024
11/12 kegged BVIP - 11 PSI for slow carbonation and conditioning. gravity 1.014
11/19 - Pecan - Removed from kegerator. Put in closet to warm up and ferment some of the maple.
11/25 - Pecan - Gravity - - Beer very, very foamy on cobra tap. Back to kegerator. Gravity 1.020. No all that sweet anymore.
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