Black Butte Porter 20 gallonAA>ZgBjRBL?K#PorterRobust Porterff?Q?7?J ?@@A4BABDark brown to black.Full bodied, coffee-like dryness, malty.Hopped only to balance malt flavors.Fruity esters, and diacetyl, are moderate to none.Sierra Nevada Porter, Anchor Porter, Great Lake's Edmund Fitzgerald Porter.AGalenaPAA BfBHAHA!pANeutral.USA primarily Idaho.Great base bittering for just about any beer.Cluster, Nugget, Chinook.APA?<0EACascade@@BPBPA#HBSpicy with citrus notes. Slightly grapefruity.USA Oregon and Washington.American Pale Ales.CentennialA@P@^gOATettnangerdomestic)@`@A"BA#(BMild, slightly spicy. 'Noble'.USAGerman lagers and ales.Tettnang Tettnanger, German Spalt, Czech Saaz.A@`@_5@Pale Malt(2-row)t(2-row)America?ff?@}ϛB}ϘBB uPBChocolate Maltate MaltAmericaF?C@ A?{B?uB@@Crystal 60Lstal 60LAmericaZ?pB@A'B'B @=O@Irish MossFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.?Whitbread AleYeastWYeast1099Mildly malty and slightly fruity fermentation profile.Clears well with filtration. Not as tart and dry as #1098.DHBBoise Idaho - VictoryA@AAA>@<0B@AEGMay want to try London Ale III (Wyeast 1318)Jeff McClainJason Hoodenpyle & Brian Callawayb??G?33@D@@@)\>)\>)\>***Hit 11.0 gallons and over flowed the mashtun. Doughin @ 130'F. Hit 122'F. Raised to 157'F over 30 minutes. Hit 157'F and mash was 5.5ph. 25.5 Brix in 5 gallons on initial runings. 25.0 gallons preboil @ 12.75 Brix. 1.060 @ 82.0'F and 15.5 Brix (1.063 adjusted) OG in 21.0 gallons.allons at 1.057. 5) Sparged an additional 7 gallons with average 1.021 gravity 6) Preboil: 12 gallons @ 1.036 7) Postboil (after 90 minute boil): 10.2 gallons @ 1.046 8) Forgot to turn the CFC flow on for the first part of the second 5 gallon carboy. Cooled in bath water. At 76'F in 2 hours. Split 5 gallons off and fermented with Wyeast 1318 London Ale from single XL Slap pack.re pitching, and it was only about half way swollen. 2) Aerated heavily. 3) First signs of fermentation showing in both carboys at 30 hours. 4) At 40 hours, getting 4-5 bubbles per second. 5) 1.017 on 8/16 (6.1 Brix reading). 6) 1.015 on 8/24 (6.2 Brix reading). 7) Racked to keg on 8/24 and bottled other half on 9/1.ery nice roasty/bitter taste. Color is a bit cloudy after only 4 days, but clearing and is lighter in color than the original. Taste is slightly less carbonation, but very smooth and well rounded with very little after taste beyond the initial bitter/roasted taste. One of the best beers I've made so far! Next time I brew this, I think using a Wyeast 1318 London Ale III would be good (tried someone elses like this) and up the mash temp to 155'F for more body. Also, might back off the chocolate malt by just a touch.issed OG and FG finished high. Will adjust brew house eff to 65% until I can get this under control. Forgot to turn on CFC flow to cool on half of the second carboy.@AA+B0A!?(@>B@A?PProtein Rest!?0ButIntermediate Rest4?B!@@Saccharification R<?}?MashoutSparging #16?((ASparging #2a?r7ASparging #3o?z@Velociworks HERMSAb?