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Fireplace Finish Porter

Supplier:
	SF Brewcraft

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	2.000		36	72	H.B. 2-Row
	0.750		34	25.5	Crystal 70L - 80L
	0.500		30	15	Barley Flakes
	0.500		24	12	Roasted Barley
	0.500		34	17	Special B
	0.500		26	13	Chocolate Malt
	-----------	---	------	------
	4.750		NA	154.5	Totals

	Extract Potential:
		154.5 GU * 68% / 5 Gal = 21.0

	Cooking Time:
		155 F, 45 Min (soak)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	7.0		35	245	Scotts Pale Malt Extract
	-----------	---	------	------
	7.0		NA	245	Totals

	Extract Potential:
		245 GU * 100% / 5 Gal = 49.0

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.0 oz		60 MBEOB	24	7.9	Northern Brewers
	0.5 oz		30 MBEOB	19	4.1	Challenger
	0.5 oz		15 MBEOB	12	4.1	Challenger

Other Additions:
	Amount		When		What
	------		----		---------
	1 tsp		10 MBEOB	Irish Moss (clarifier)

Yeast:
	Coopers (15 g, dry)

Priming:
	4.50 oz dextrose

Ageing:
	6 - 12 week(s), 1.5 - 3 month(s)

Estimates:
	Initial GU:	70
	Initial SG:	1.062
	Final SG:	1.018
	ABV:		5.700%

Brewing Dates:
	Brew / 1st F:	01/22/2005 (7)
	2nd F:		01/29/2005 (14 / 21)
	Keg:		02/12/2005 (84 / 105)
	Tap		05/07/2005 (152 / 257)
	Fin:		10/06/2005

Measurements:
	Wort Boil Time:		60 min

	Starting Mash Water:	3.25 Gal
	Boiled Wort Volume:	2.55 Gal
	Evaporated Water:	0.70 Gal
	Average Wort Volume:	2.90 Gal
	1st F Wort Volume:	4.80 Gal (added 2.25 Gal)

	Wort Pitch Temp:	108 F
	Wort Yeast Pitch Temp:	93 F

	1st F SG (OG):		1.069 (estimate high by 1 GU)
	2nd F SG:		1.024
	Keg SG:			1.024
	Tap SG (FG):		1.013 (estimate high by 5 GU)

	Tap pH:			4.28

Calculations:
	ABV:			7.3%
					(1.069 - 1.013) * 131
	Apparent attenuation:	65.2%

	Wort SG (Wg):		1.114
					69 GU * 4.80 Gal / 2.90 Gal == 114 GU
	Cg:			1.32
					1 + ((1.114 - 1.050) / 0.2)
	IBU:			29.92
					7,489 / (4.80 Gal * 1.32) * (
						(1.0 oz * .079 AA * .24) +
						(0.5 oz * .041 AA * .19) +
						(0.5 oz * .041 AA * .12))
	BU:GU Ratio:		0.43
					29.92 IBU / 69 GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal carboy secondary
	- used braun hand mixer to aerate wort. (5 mins)
	- pitched yeast directly into fermenter.
	- mixed wort + yeast with metal spoon.
	- finished around 4:00 pm

Fermentation Notes:
	- extremly vigirous fermentation after only 12 hours.
	  wort/yeast came out through the airlock and the
	  airlock was whisteling.  replaced the airlock with a
	  clean one.

Notes:
	- started a procedure of bleeding of keg preassure to 7 or 8 psi
	  and then shaking the keg to agitate the yeast.  did this on
	  a semi-daily basis.  (when keg preassure reached 12 psi or
	  above.)

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