Coyotl Nanobrewery
Batch nineteen: Small batch Robust Porter

6/26/2009 09:09:58 1 quart RO on boil for tun rinse

6/26/2009 09:17:31 quart boiling, rinsed tun, 6 quarts strike water on for 160°F target (3 lbs grain at 2q per pound)

6/26/2009 09:31:40 Strike water hit 160°F. Added half of a "BC Sulfate media blend" (need to buy magnesium), adding grain to tun and a quarter teaspoon Saigon Cinninon

6/26/2009 09:35:52 Mashed in several steps at a time, stirring between steps. Stabilized at 147°F, so apparently I will do a short extra step to improve attenuation while 2 quarts RO water go for the boil...

6/26/2009 09:53:13 Added 2 quarts boiling water, stable at 156°F, boiling one more quart but starting actual hour mash

6/26/2009 10:01:46 Remaining 6 quarts RO water on burner for sparge, target 170°F

6/26/2009 10:22:10 sparge water hit 180, gas off for now

6/26/2009 10:40:54 Temp is down to 152°F, but as that was Palmer's suggested target, I am not adding heat. Sparge water back on heat for 170°F target.

6/26/2009 11:07:41 Runoff stuck initially, appears to have been because of the chocolate malt. Had to blow clean a few times, serious hot-side ariation risk. Added 1/2oz Glacier hops for FWH, draining to kettle and will sparge

6/26/2009 11:20:24 Sparge complete, collected almost exactly three gallons at SpGr 1.028, on high for boil.

6/26/2009 11:55:55 Finally hit boil, added 1/2oz Cascade Leaf, will boil an hour

6/26/2009 12:45:18 added 1/2oz Sterling pellet hops and full measure of Irish Moss

6/26/2009 12:55:46 added chilled maple syrup at knockout, stirred and adding ice chunk to cool.

6/26/2009 13:09:06 Ice bath, chunk of ice, chilled syrup, still at 120°F

6/26/2009 14:28:04 Finally cooled down enough to pitch, did about 3/4 cup of slury in each: 1.5 gallons bucket (19a) and 1 gallon carboy with 6oz Raspberries (19a)

7/05/2009 16:17 Gravity was calculated for 1.5 gallons, not 2.5, so I will add about a cup of water and 8oz pasturized honey to each gallon carboy

7/05/2009 17:00 Racked both into secondary, not going to bother trying to figure out the gravity as I never got an OG...

Tasting notes: (N/A)

Repitched yeast slury from Batch Eighteen:

WLP008 East Coast Ale Yeast
Our "Brewer Patriot" strain can be used to reproduce many of the American
versions of classic beer styles. Similar neutral character of WLP001, but less
attenuation, less accentuation of hop bitterness, slightly less flocculation,
and a little tartness. Very clean and low esters. Great yeast for golden,
blonde, honey, pales and German alt style ales.
Attenuation: 70-75%
Flocculation: Medium to Low
Optimum Fermentation Temperature: 68-73\xb0F
Alcohol Tolerance: Medium

6/26/2009 09:09:58		1 quart RO on boil for tun rinse
6/26/2009 09:17:31		quart boiling, rinsed tun, 6 quarts strike water on for 160°F target (3 lbs grain at 2q per pound)
6/26/2009 09:31:40		Strike water hit 160°F. Added half of a "BC Sulfate media blend" (need to buy magnesium), adding grain to tun and a quarter teaspoon Saigon Cinninon
6/26/2009 09:35:52		Mashed in several steps at a time, stirring between steps. Stabilized at 147°F, so apparently I will do a short extra step to improve attenuation while 2 quarts RO water go for the boil...
6/26/2009 09:53:13		Added 2 quarts boiling water, stable at 156°F, boiling one more quart but starting actual hour mash
6/26/2009 10:01:46		Remaining 6 quarts RO water on burner for sparge, target 170°F
6/26/2009 10:22:10		sparge water hit 180, gas off for now
6/26/2009 10:40:54		Temp is down to 152°F, but as that was Palmer's suggested target, I am not adding heat. Sparge water back on heat for 170°F target.
6/26/2009 11:07:41		Runoff stuck initially, appears to have been because of the chocolate malt. Had to blow clean a few times, serious hot-side ariation risk. Added 1/2oz Glacier hops for FWH, draining to kettle and will sparge
6/26/2009 11:20:24		Sparge complete, collected almost exactly three gallons at SpGr 1.028, on high for boil.
6/26/2009 11:55:55		Finally hit boil, added 1/2oz Cascade Leaf, will boil an hour
6/26/2009 12:45:18		added 1/2oz Sterling pellet hops and full measure of Irish Moss
6/26/2009 12:55:46		added chilled maple syrup at knockout, stirred and adding ice chunk to cool.
6/26/2009 13:09:06		Ice bath, chunk of ice, chilled syrup, still at 120°F
6/26/2009 14:28:04		Finally cooled down enough to pitch, did about 3/4 cup of slury in each: 1.5 gallons bucket (19a) and 1 gallon carboy with 6oz Raspberries (19a)
7/05/2009 16:17		Gravity was calculated for 1.5 gallons, not 2.5, so I will add about a cup of water and 8oz pasturized honey to each gallon carboy
7/05/2009 17:00		Racked both into secondary, not going to bother trying to figure out the gravity as I never got an OG...