Busty Porter

I've built myself a new brewing system. It has been nothing but trial and error with it. The gas portion of the system is giving me a lot of its and I'm starting to get a twitch I believe. But all that aside, I am still making beer. Now that I've upgraded I'm making a lot more beer these days. Since I can brew double batches I've been pitching different yeasts into each carboy. It's been very interesting to see how each one has come out.

What did I want to brew first on my new direct fired and recirculating mash getup? Something dark and something drinkable. I'm going to brew me a robust porter. I love a good porter. Here is to hoping the first brew on my new system quaffable.

Yes, I have slacked on getting my blogs up on the site. I'm going to work on a lot of them here in the next few days to get them out and caught up. Yes, this brew date was on New Years Day. But I'm still drinking this beer. I'll have tasting notes up soon.

Recipe Specifications
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Boil Size: 13 gal
Post Boil Volume: 11.00 gal
Batch Size (fermenter): 5.50 gal (each carboy)
Bottling Volume: 5.00 gal (each keg/bottle)
Estimated OG: 1.057 SG
Estimated Color: 35.4 SRM
Estimated IBU: 30.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 68.0 %

Boil Time: 60 Minutes

Ingredients:
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21 lbs      2 Row                   73.7%
3 lbs        Munich                 10.5%
2 lbs        Crystal 40L            7.0%
1.5 lbs     Chocolate Malt       5.3%
1 lb          Black Patent           3.5%


3.5 oz    East Kent Goldings [4.50 %] - Boil 60.0 min        24.2 IBUs  
1.5 oz    Willamette [5.10 %] - Boil 15.0 min        5.8 IBUs  
1.5 oz    East Kent Goldings [4.50 %] - Flameout        0 IBUs  

1.0 pkg    WLP001 California Ale (one carboy)
1.0 pkg    WLP028 Edinburgh Ale (one carboy)

Starkville Water Profile - Water machine in Wal-Mart
Recirculated Mashed at 152 degrees for 60 minutes.
Batched sparged at 170 degrees.

Brewed on 1/1/2016