Brewing - Brown Porter

Yeast prep - January 26th, 2020

2L starter with a single package of WY1318 - London Ale III (mfd Jan 9, 2020).  Spin 24 hours before decanting 500ml (future starter). Remaining volume ready for the Brown Porter.

Wyeast 1318 - London Ale III

Brew day - January 27th, 2020

Brewday Video
Tasting Notes

Part 1 - Setup

Collect 56L City of Ottawa water (Ca 10, Mg 2.5, Na 19, S04 30, Cl 7, CaC03 35),
treat with 1 campden tablet, heat to 73C/164F

 - Grist - 

6kg Canada Malting Superior Pale Ale Malt (3.1L) 

1kg Fawcett Brown Malt (70L)
500g OiO Flaked Barley (1L)

500g Weyermann CaraMunich III Malt (57L)

500g Fawcett Pale Chocolate Malt (230L)

200g Simpsons Roast Barley (550L)

- Hops -

25g Nugget hops (13% AA) @ 60 minutes

- Salts - 

7g Baking Soda
5g Calcium Chloride

1 tsp Calcium Sulfate
(Final water profile - Ca 62, Mg 2, Na 53, S04 77, Cl 64, C03 112)

Part 2 - Mash

Add Baking Soda and Calcium Chloride to mash

Dough-in with half the brewing liquor (28L)
Target mash pH 5.4-5.5 (room temp)
Mash @ 67C/152F for 40 minutes

Vorlauf, collect first runnings

Batch sparge with remaining 28L, collect second runnings

Bring full volume to a boil for 60 minutes

Strange Brew and Brun Water Software

Part 3 - Boil

Add calcium sulfate and 60 minute hop addition

Sanitize wort chiller with 15 minutes remaining

Add whirlfloc with 5 minutes remaining

Chill wort, whirlpool and rest 10 minutes

Transfer to fermenter
OG on target, 1.044

Part 4 - Fermentation & Packaging

Day 0 - 15:00 - Pitch 1.5L yeast starter and hold @ 18C until krausen
Day 1 - 10:00 - Visible 2" krausen, drop trub, temp set-point increased to 20C
Day 2 - 10:00 - Temp increased to 19C, heatbelt lacks horsepower to get to 20C
Day 3 - 09:00 - Temp @ 18C, heatbelt ineffective, airlock activity slowed
Day 9 - 15:00 - Temp @ 17C.  FG reading 1.016 (64% atten)
Day 10 - 09:00 - Installed "FermWrap" (from a friend), temp now 21C
Day 12 - 11:00 - FG reading 1.015 (65% atten or 3.75% ABV), begin crash cool

Day 9 - FG 1.016

Day 12 - FG 1.015

Day 13 - 13:00 - Temperature @ 14C
Day 15 - 16:00 - Temperature @ 12C, purge kegs w/C02, rack 40L and move to fridge @ 36PSI
Day 17 - 01:00 - Disconnect C02 (33hrs on gas), rest for at least 24hrs

Day 15 - Transfer to Kegs