It's been a while, how poor of me

Anyhow, drool over this -> Two boils, one batch sparge. You can see where the chiller went in on the boiling sections by the dip in temperature. Below, I will post the recipe i made, it is a Jamil "Robust Porter", pitched US-05.

RobustPorter 29_9_07

12-B Robust Porter

Size: 5.44 gal

Efficiency: 60%

Attenuation: 80.5%

Calories: 197.16 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.048 - 1.065)

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Terminal Gravity: 1.012 (1.012 - 1.016)

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Color: 29.01 (22.0 - 35.0)

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Alcohol: 6.31% (4.8% - 6.0%)

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Bitterness: 31.6 (25.0 - 50.0)

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Ingredients:

11.5 lb 2-Row Brewers Malt

1.5 lb Munich Malt

1.5 lb Crystal Malt 40°L

.5 lb Black Malt

.75 lb Chocolate Malt

2 oz East Kent Goldings - 4.5% (4.5%) - added during boil, boiled 60.0 min

.75 oz East Kent Goldings - 4.5% (4.5%) - added during boil, boiled 0.0 min

Schedule:

Ambient Air: 78.0 °F

Source Water: 78.0 °F

Elevation: 0.0 m

00:03:00 Mash In - Liquor: 4.33 gal; Strike: 170 °F; Target: 153 °F

01:03:00 Rest - Rest: 60.0 min; Final: 149.0 °F

01:04:00 Infusion - Water: 8.02 L; Temperature: 194.2 °F; Target: 162 °F

01:34:00 Sparge - FirstRunnings: 0.0 L sparge @ 168.0 °F, 4.07 gal collected, 15 min; Second: 4.1 gal sparge @ 170 °F, 4.1 gal collected, 15 min; Total Runoff: 8.35 gal

Notes:

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