Jitters Deux

 

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Jitters

Robust Porter

 

Type: All Grain	Date: 3/8/2008
Batch Size: 12.00 gal	Brewer: Steve Reed
Boil Size: 14.84 gal	Asst Brewer: Dale C. and Mike C.
Boil Time: 60 min	Equipment: Reed Brew
Taste Rating(out of 50): 0.0	Brewhouse Efficiency: 74.00
Taste Notes: Damn fun to drink.
Ingredients
Amt Item Type % or IBU 26.5 lbs Pale Malt Grain 85.48 % 2.5 lbs Chocolate Malt Grain 8.06 % 1 lbs Carafa I Grain 3.23 % 1 lbs Roasted Barley Grain 3.23 % 2.70 oz First Gold [7.00 %] (60 min) Hops 30.3 IBU 1.48 oz Williamette [3.80 %] (60 min) Hops 9.0 IBU 1.00 oz Williamette [3.80 %] (0 min) (Aroma Hop-Steep) Hops - 8.00 oz coffee ground super fine (Boil 5.0 min) Misc 16.00 oz coffee super brewed (Secondary 7 - 14.0 days) Misc 19.20 oz Lactose Suger (Secondary 7- 14 days) Misc 1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Beer Profile
Est Original Gravity: 1.068 SG	Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.019 SG	Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.45 %	Actual Alcohol by Vol: 7.05 %
Bitterness: 39.3 IBU	Calories: 290 cal/pint
Est Color: 47.1 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 31.00 lb
Sparge Water: 0.00 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Single Infusion, Full Body Step Time Name Description Step Temp 45 min Mash In Add 9.69 gal of water at 167.1 F 155.0 F 10 min Mash Out Add 3.88 gal of water at 205.2 F 168.0 F
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 42.0 F	Age for: 21.0 days
Storage Temperature: 42.0 F
Notes
Made for StoneMoves Climbing Gym After fermentation is completed, I secondary the beer with coffee and lactose suger.  For an added bonus, I slit a vanilla bean and steep in bourbon during fermentation.  Then add to the secondary.