This is my second batch of the same simple Robust Porter recipe I brewed a few weeks ago. I’ve switched up the yeast, and did different things with the mashing due to not paying enough attention.
- UK Maris Otter 7.5#
- UK Brown Malt 2.5#
- US Black Malt .6#
- UK Fuggle 1.25oz @ 60min
- UK Fuggle .3oz @ 5min
- Wyeast London Ale
For this batch, I kept the grains and hops identical to the last time I brewed it, but I am swapping for the Wyeast London Ale yeast instead of White Labs
16.5 liters of water at 165F Mash in at 1815. Mash temp of 155F at 1825. (Mash is 3-4F too high, this will be interesting) Sparge was 15L at 155F. Sparge out with 10L at 200F. (This is different from my last brewing)
Boil-off was much higher than previous batches resulting in a much higher OG.
FG: 1.028 (1.015 with correction)
- Kegged on 10-21 at which point the FG reading was taken. The nose is roasty, malty, and chocolaty with a touch more astringency than the last batch.