5/30/2010 12:20		Smackpack activated at LHBS
5/30/2010 14:03		2.5 Gallons R/O Fry's water on high heat for steep, target temp 165°F
5/30/2010 14:27		Added 1 tsp Gypsum (approximately 3g) , 1 1/2 tsp baking soda, 1/2 tsp table salt to approximate London water (needs Mg)
5/30/2010 14:32		Starting steep for 30 minutes (draining grain bag about every ten minutes)
5/30/2010 14:48		Cooling off, gas on high for a couple minutes until it hit 160°F again.
5/30/2010 15:03		Removed and drained bag, added another gallon of R/O water, on high for boil.
5/30/2010 15:32		Only up to 180°F, trying to double burner it for a bit.
5/30/2010 15:45		Hit boil, removed from heat and added 3.3 lbs Muntons Amber LME and 3.3 lbs Coopers Dark LME, constant stir. LME cans preheated outside in sun to increase viscosity.
5/30/2010 15:50		back on full gas for boil, currently 180°F.
5/30/2010 16:13		Boil up, adding 1oz Simcoe pellets (13% AA)
5/30/2010 16:59		Dropped a whirlfloc tablet in, then realized that the beer is going to be pitch-black anyway... oh well.
5/30/2010 17:08		Added 1oz Cascade pellets (5.1% AA)
5/30/2010 17:14		Added 47oz Agave Nectar off heat at knockout (Fry's and F&E)
5/30/2010 17:17		Wort in ice bath
5/30/2010 17:32		130, added to 6 lbs ice to hit 78, added R/O at room temp to 5 gallons, pitched at about 75°F. OG read about 1.072, refractometer read 16.4 (translates to 1.278 according to BeerSmith)
6/12/2010 11:00		Has been fermenting around 62°F for two weeks. Still krausen on top, but refractometer reads around 9.5 but very cloudy (translates to 1.017 according to BeerSmith). Adjusting temp to closer to 68°F
6/21/2010 21:40		Kegged 3 gallons and a 2 liter bottle, and bottled remaining 1.5 gallons. Refract 9°, FG 1.016 @ 72°F for a final 7.2% abv and 40 IBU. Estimated 327 cal/pint.
		Still not sure the refractor calculations in BeerSmith work correctly... claimed 6.4% abv and adjusted OG to 1.066 for no apparent reason...
		Calculated adjusted standard 4 oz (115g) priming sugar for five gallons to 4.2oz (120g), for reach 2.4 volumes of CO2, so used 36g
		Seemed done, but odd, slimy/oily residue on surface when I opeed the fermenter

Had originally planned for 12B Robust Porter, but overshot. Style abv is 4.8-6.0%, style O.G. is 1.048-1.065 SG (estimated 1.069, measured 1.072). The Agave may be more fermentable than expected.

Results:
The plan had been for a big, rich Robust Porter like El Robusto. Unfortunately the resulting beer was over-attenuated, harsh, and acidic.
Ken and olllllo tasted and suggested that the honey and agave might be part of the problem. Instead of adding low-fermentable sugars, I was adding highly fermentable ones, resulting in the overattenuation. Might have been better to use half as much Black Patent and to have focused on caramel malts instead of the sugars.

Aroma was good, sweet and malty, yet very roasty, with a faint alcohol scent. Caramel emerged as it warmed, no discernable hops, but no real off-aromatics either.
Appearance was appropriate, black and opaque as desired, with a nice khaki head that persisted for some time, as well as good lacework on the glass.
The flavor was somewhat malty, but with a harsh roast and alcohol burn. Faint coffee and chocolate, but think of aged espresso, and with no real hops flavor.
Medium body, low carbonation, but astringent. Very dry feeling on the tongue as sides perceived sweetness.
Unfortunately, to harsh to really enjoy the strength at 7.2% abv.

YEAST STRAIN: 1056  |  American Ale.

Very clean, crisp flavor characteristics. Low fruitiness and mild ester 
production. Slightly citrus like with cool (60-66F, 15-19C) fermentation 
temperatures. Versatile yeast, which produces many beer styles allowing malt and 
hop character to dominate the beer profile. Flocculation improves with dark 
malts in grain bill. Normally requires filtration for bright beers. DE or pad 
filtration recommended.

Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV