I brewed a 10 gallon batch of a Smoked Robust Porter based on Jamil Zainasheff's recipe from Brewing Classic Styles. In this post I'll detail some of my equipment and process from pictures from my brewday. I use the following terms throughout my post:
HLT - Hot Liquor Tank
MLT - Mash Lauter Tun
BK - Boil Kettle
My recipe was as follows from Beersmith:
Recipe: Kyle's Smoked Robust Porter
Style: Wood Aged Beer
TYPE: All Grain
Recipe Specifications
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Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.072 SG
Estimated Color: 29.0 SRM
Estimated IBU: 30.1 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.71 %
8.00 lb Smoked Malt (9.0 SRM) Grain 29.36 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.50 %
1.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.50 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 5.50 %
1.00 lb Pale Chocolate Malt (200.0 SRM) Grain 3.67 %
0.75 lb Carafa II (412.0 SRM) Grain 2.75 %
2.00 oz Fuggles [5.10 %] (60 min) Hops 19.5 IBU
1.50 oz Williamette [4.80 %] (30 min) Hops 7.0 IBU
1.50 oz Williamette [4.80 %] (15 min) Hops 3.7 IBU
1.00 oz Williamette [4.80 %] (0 min) Hops -
1.00 oz Fuggles [5.10 %] (0 min) Hops -
0.55 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 oz Sanitize Pump (Boil 5.0 min) Misc
2 Pkgs US-05 American Ale (Danstar #US-05 ) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 27.25 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 40.88 qt of water at 165.4 F 154.0 F
I ferment in a Sanke keg with a fermentation kit that I purchased from Brewers Hardware.
Boiling water in Sanke to sanitize.
Steam coming out of racking cane as well as blow-off tube.
Close-up of Brewers Hardware Sanke Fermentation Kit
Grain bill ready for crushing in mill
Grain mill ready to go!!
Grain mill with 27.5 lbs of grain.
Close-up of my crush.
Grain crushed and ready to go.
Water filter with carbon filter to remove the chlorine
Filling my MLT with strike water.
Inside of MLT when adding strike water.
MLT with strike water, the water was around 40 degrees.
Starting the Blichmann Burner.
I have mashed in the grains and started recirculation for the mash.
Recirculating the mash.
Adding water the HLT for sparge-out.
Sparge out from the HLT (top) to the MLT (left) to the BK (right).
Fly sparging with sparge water added to the top of the grain bed.
Wort coming from the MLT to the BK.
Sparge almost complete!!
Front of BK with sparge almost finished.
MLT after sparge is complete.
I failed to take any pictures after the sparge. I'll take pictures from the beginning of the boil on during my next brew session.
