Perfecting the Porter

Sara brewed 2 robust porters last go around.  We liked the Cal ale version much better than the English version, though both were underattenuated.  So, with a few slight adjustments to increase fermentablility and a healthy pitch of WLP001, this beer should be a winner.  We split the base malt about 50:50 between Marris Otter and American 2-Row and reduced the chocolate malt just a touch.  We're also planning to mash at 150° F rather than 152° F.  All of those adjustments should help with the fermentablility of the wort and make the beer a little less sweet.  After we pitch the yeast we are going to ferment at 65° F for 3 days and then finish it off at 70° F, again to make sure those yeasties eat as much sugar as they can take.

Oh yeah, I also have a brand spankin' new conical fermenter, so we'll be giving that thing a test run too!  Check it out:

The Numbers:
Batch size: 11 gallons
Boil size: 13.5 gallons
Boil time: 90 minutes
Grain weight: 22.75 pounds
Efficiency: 80%
Original gravity: 1.060
Final gravity: 1.012
Alcohol (by volume): 6.3%
Bitterness (IBU): 26
Color (SRM): 29.6°L  ___

Grain:

44% Maris Otter (10 lbs)

39.6% American 2-Row (9 lbs)

8.8% Crystal 40 (2 lbs)

4.4% Chocolate (1 lbs)

3.3% Black Patent (.75 lbs)

Single Infusion Mash:

Saccharification rest at 150 F for 45 min.

Sparge at 168 F.

Hops and Boil:

90 min. boil

2 oz E.K. Goldings (6.7% aa) at 60 minutes.

2 oz Fuggles (5% aa) at 15 minutes.

2 oz E.K. Goldings (6.7% aa) at knockout.

Yeast:

2 day starter of 2.25 liters + 2 vials of White Labs (WLP001) California Ale Yeast.

Notes:

Ferment at 65° F and slowly bring it up to 70° F after 36 hours.