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Blackacre Butte

Vital Statistics: Batch Number: 1 Style: Porter Brew Date: 7 June 2009 Original Gravity: 1.030 (7.56 °Plato) Final Gravity: 1.006 (1.54 °Plato) ABV: 3.1% ABW: 2.5% Calories per pint: 129 Estimated IBU (Rager): 38.5 Estimated IBU (Tinseth): 33.8 Mash Temperature: 152° Mash Efficiency: 38% Days in Primary: 8 (into secondary on 15 June 2009) Days in Secondary: 4 (bottled on 19 June 2009) Yeast Used: 1318 London Ale III Apparent Attenuation: 80% Real Attenuation: 65% Rating:   Entirely Consumed: Yes	Recipe: 10 lb. 2-row pale malt 9 oz. chocolate malt 10 oz. crystal malt (60 °L) 8 oz. roasted barley 4 AAU (9.1g @ 12.5% AA) Galena @ 60 min 4.25 AAU (19.9g @ 6% AA) Cascade @ 30 min 4.5 AAU (23.3g @ 5.5% AA) Tettnanger @ 5 min 1 Irish Moss tablet @ 15 min Wyeast 1318 - London Ale III
General Notes: Mash was more of a long steep than a real mash; gravity discrepancies*.
Tasting Notes: As of the time I started doing these reviews, 10/11/2009, I had long consumed all my Blackacre Butte #1. In general, it was thinner, more watery and a lot less flavorful than #2, which was brewed with the same recipe. #1 did have a better aroma, however; I'm not sure what might have caused this.
Hops Table Hop Variety Addition Time AAU AA% Quantity (g) Type IBU (Rager) IBU (Tinseth) Notes Galena 60 4.00 12.5 9 Pellet 20.4 16.6   Cascade 30 4.25 6.0 20 Pellet 14.7 13.5   Tettnanger 5 4.50 5.5 23 Whole 3.4 3.7