NB Peat-smoked Porter

Type: Extract

Date: 1/6/2007

Batch Size: 19.40 L

Brewer: Jurgen F. Doreleijers

Boil Size: 12.00 L

Asst Brewer: Veerle C. Doreleijers

Boil Time: 60 min

Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 0.0

Brewhouse Efficiency: -

Taste Notes:

Ingredients

Amount Item Type % or IBU

0.91 kg Dark Dry Extract (60.1 EBC) Dry Extract 21.16 %

2.72 kg Munich (5.9 EBC) Extract 63.26 %

0.45 kg Black (Patent) Malt (985.0 EBC) Grain 10.47 %

0.11 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2.56 %

0.11 kg Peat Smoked Malt (5.5 EBC) Grain 2.56 %

28.30 gm Chinook [12.00 %] (60 min) Hops 41.9 IBU

28.30 gm Williamette [4.60 %] (40 min) Hops 12.2 IBU

28.30 gm Williamette [4.60 %] (15 min) Hops 4.3 IBU

0.23 tsp Irish Moss (Boil 10.0 min) Misc

15.32 ml Acetic Acid (5%) (Mash 0.0 min) Misc

22.00 L Madison Water

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Est Original Gravity: 1.059 SG

Measured Original Gravity: 1.059 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.020 SG

Estimated Alcohol by Vol: 5.82 %

Actual Alcohol by Vol: 5.09 %

Bitterness: 58.4 IBU

Calories: 566 cal/l

Est Color: 76.7 EBC

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 5.57 kg

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 149.5 KPA

Carbonation Used: -

Keg/Bottling Temperature: 15.6 C

Age for: 0.0 days

Storage Temperature: 0.0 C

Notes

pH high at 6.4 after adding acid and soaking specialty grains for 15" .

No yeast starter used. After 8 days still a high FG at 1.020 whereas fermentation clearly stopped after 2 or 3 days.

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