Brew 57 Porter Harpoon

Harpoon Porter (Robust Porter)

Type: All Grain/Braumeister

Batch Size (fermenter): 48.00 l Boil Size: 59.41 l
Boil Time: 70 min
Final Bottling Volume: 45.00 l Fermentation: My Aging Profile Taste Notes:
Date: 05/01/2013

Brewer/s: Pete and Richard. Asst Brewer: Wayne
Equipment: Braumeister 50L
Brewhouse Efficiency: 80.00
Taste Rating(out of 50): 42.0

Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 70.90 l

Water Prep
17.28 g Calcium Chloride (Mash 60.0 mins)
15.36 g Gypsum (Calcium Sulfate)

Mash Ingredients
8.78 kg Pale Malt, Maris Otter (5.9 EBC) 76.6 %
0.95 kg Wheat Malt, Ger (3.9 EBC) 8.3 %
0.60 kg Crystal, Medium (Simpsons) (108.3 EBC) 5.3 %
0.40 kg EnglishPale Chocolate Malt (394.0 EBC) 3.5 %
0.38 kg Chocolate Malt (Joe White) (750.6 EBC)  3.3 %
0.35 kg Carapils (3.9 EBC) 3.0 %
 

Mash Steps
Protein Rest Add 48.03 l of water at 58.0 C 55.0 C 10 min
Step Heat to 69.0 C over 2 min
Mashout Heat to 76.0 over 2 min
Fly sparge with 22.87 l water at 75.6 C
Boil Wort- Add water to achieve boil volume of 59.41 l


Boil Ingredients
59.91g Cascade [5.60%] 22.0 IBUs
39.94g Willamette [4.60%] 12.1 IBUs
19.97g Cascade [5.60%] 1.5 IBUs
0.96(item) Whirlfloc Tablet (Boil 0 mins) Fining
28.80g Willamette [4.60%] 13.0 IBUs
*estimated post boilVol:52.00 and estimated post boil Gravity: 1.060 SG

Add water to achieve a final volume of 48.00l
1.9pkg English Ale(White Labs #WLP002)
Measure Actual Original Gravity (Target 1.060SG)
Measure Actual Batch Volume (Target 48l)

Primary Fermentation (21 days @ 17.8C)
Age beer for 28 days 11.1C