First Partial Mash

Looking forward to this coming Friday when I plan to try my hand at doing a partial mash for the first time.  The beer I will be making is a black porter.  With the high levels of caramel and roasted grains I decided to utilize them fully by doing a partial mash.

Turn of the Century Robust Porter

%	LB	OZ	MALT OR FERMENTABLE	PPG	°L
55%	6	0	Northern Brewer Amber Malt Syrup	36	10
18%	2	0	American Two-row Pale	37	1
9%	1	0	Simpsons Medium Crystal	34	55
5%	0	8	Crisp Brown	35	75
5%	0	8	Simpsons Chocolate	27	412
5%	0	8	Wheat Dry Extract	43	5
5%	0	8	Simpsons Extra Dark Crystal	34	160

Batch size: 5.0 gallons

boil	60 mins	2.0	Willamette	pellet	5.5
boil	15 mins	1.0	Willamette	pellet	5.5
boil	1 min	1.0	Willamette	pellet	5.5

Boil: 3.0 avg gallons for 60 minutes

I have estimated my conversion rate at 55% and will have 32 IBUs and approximately 6.5% ABV 
using nottingham yeast with this recipe. If the conversion rate comes out higher I will simply reduce
or remove the wheat DME.

I'm excited to try a partial mash and plan to go similar to the method I found

on homebrewtalk.

4-19-11

The beer was brewed on the expected brew day (4-15-11) and had approximately 
55% conversion. The beer fermented mightily in the primary for about 3 days but
has since dropped down to just a thin layer of yeast and carbonation on the top.

Should be bottled around 4-29-11

5-17-11

Beer was bottled on 4-29-11 and has been carbing up for the last few weeks. A few were tasted
but were undercarbonated so I have not written a full review yet.  The taste was pretty nice with a
bit of toast and roast characters, though they were all fairly subdued. A full tasting should be up soon.

5-28-11

Tasting, not bad but undercarbed and lacking some body. Will make changes for the next porter but
this one is certainly drinkable as is.