Rockit Cup Robust Porter Brewday

Time to get back to the magic of the Rockit Cup. Because nothing creates brewing knowledge like brewing itself. Sure, thinking about brewing is nice, as is theorizing about it. Reading and research can help too, but let’s he honest, actually brewing is where it is at. So here’s to brewing. And the Rockit Cup.

166. Rockit Cup Robust Porter
Mash:
9 lbs. Breiss 2-row
1 lb. Weyermann Dark Munich
½ lb. Crisp Crystal 45L
½ lb. Crisp Pale Chocolate
¼ lb. Breiss Black Patent

Mash @ 152° F for 60 minutes w/ 3 ½ gallons RO water & 4 g. gypsum; collected 2 ¼ gallons @ 1.076
Batch sparge @ 170° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (60 minutes), & added: 

w/60 to go: 1 ½ oz. EKG leaf 5.41% AA

w/ 15 to go: ¾ oz. Fuggle pellet 5.3% AA

w/0 to go: ½ oz. EKG leaf 5.41% AA
¼ oz. Fuggle pellet 5.3% AA
1 White Labs Servomyces capsule

Chilled, racked to carboy, and pitched 2 packets of US-05

Primary: 1/5/2014 @ 68° F
Secondary:
Bottled:

OG: 1.052
FG:

Tasting Notes: