Wanted a nice porter for the ski house in the new fermenter

Brewer’s Notes

I’ve been wanting to make a porter or stout for a while, finally have the time. We are heading out on vacation, so this seemed to be a good beer to put in the conical fermenter and let sit for an extra week. I also had a bunch of old hops to use up.

OG: 1.050 @ 73F, target 1.060
FG: 1.012 @ 70F, target 1.019

Mash went smoothly, 150-160F. Added a little more liquid extract (3oz), but the sample still came out low. I think this is due to the sampling – a new thief is getting more in one shot and likely not letting the added water fully mix. This beer required 2.75gal to bring up to 5.25gal. Color is very good, dark with ruby highlights on edges. Some solids on bottom, but not much, mostly hop particles which should fall out. Taste is a bit bitter. Grassy (from EKG?), then get the roasted barley and malt backbone. This promises to be a good beer. Aerated for 1 minute before pitching. Set ferment temp to 68F.

Fermenting Notes

Primary

Target Temperature range: 68F
Average: xx.xxF
Standard Deviation: x.xx

Kolsch3_Primary

2.4.18: Cleaned the airlock, it wasn’t clogged, but was full of trub. Letting the beer sit while we are on vacation.

Secondary

Target Temperature range: 68F
Average: xx.xxF
Standard Deviation: x.xx

Kolsch3_Secondary

2.20.18: 1.012 @70F. Racked to keg, mildly pressurized, will allow to age for a while under the house. I feel that there is still some Chloramine, but cannot smell it in the grassy aroma. Color is deep brown. Flavor is grassy, maybe a bit over bittered. Some red apple, roasted barley is there, but muted. Roasty aftertaste.

10.21.18: The keg went into the kegerator in July. Still some left. Not a bad beer, but again, not anything really special.

Recipe