| OG: |
Hydrometer reading is 1.062 |
| FG: |
Hydrometer reading is 1st - 1.004 2nd -1.004 3rd - 1.004 |
Alcohol
Content |
6.2% |
| 1. |
Sterilized all Equipment used. |
| 2. |
Started boil at 3:35PM with ~6.5 gallons of water. |
| 3. |
Added bag of grains at 3:35PM-
- Black Barley Malt
- Black Patent Malt
- Chocolate Malt
Heat water with grain bag to 165° and steeped for 20 minutes. Dipping the grain bag
like a tea bag every so often. |
| 4. |
Removed bag at 168°. 4:35PM |
| 5. |
Hard boil achieved at 4:45PM. Added the following - Amber Dry Malt
Extract
Dark Dry Malt Extract
Cluster Bittering Hops |
| 6. |
5:30PM - Added Irish Moss Clarifier and placed Wart Chiller in boil. |
| 7. |
5:35PM - Added Cascade hop pellets for for flavor |
| 8. |
5:43PM - Added Tettnanger Hop pellets for for aroma |
| 9. |
5:45PM - Finished boil removed head from wart. |
| 10. |
Temperature is over 210°. |
| 11. |
Cool wart down to 84° at 6:25PM |
| 12. |
Rack liquid into the primary fermenter. Splashing the liquid to inject oxygen. |
| 13. |
Pitch 2 packages of Dorch Ale Yeast (dry) at 6:35PM. Let settle into liquid. |
| 14. |
Mix yeast into liquid at 6:40PM. |
| 15. |
Take Original Gravity hydrometer reading 1.062 |
| 16. |
6:45PM - Close lid on primary |
| 17. |
10/04/97 8:00PM - Transferred from primary to secondary fermenter. |
| 18. |
10/26/97 2:00PM - Transferred from Secondary and Kegged. |
| 19. |
12/30/97 840PM - Log closed. Porter was very good and had alot of body.
This was must better than our first. |
