Joint Effort Zywiec Porter

Brewed 3/21/10

I was told the proper pronounciation of Zywiec is "Chevettes", a word meaning "Strong". And indeed, there's nothing puny about this one.

This was my first experience brewing all-grain. Mark Rogerson was kind enough to invite me over to use his equipment. We started at O-Dark:30 and I didn't leave until about 2:30 in the afternoon. I wouldn't say it was fun, but it was certainly a learning experience. I think I'll stick with partial mash for the time being.

Regardless, this batch is tasty! Rich, malty sweetness, with very pronounced chocolate and coffee tones. Mark used a different yeast, and his fermentation technique was a bit different. Also, he force-carbonated his while mine is bottle-conditioned. Although similar, there are noticable differences when tasting these two back-to-back.


Initial 1.092
Transfer 1.050 (4/13/10)
1.046 (6/21/10)
1.034 (7/6/10)
Final 1.028 (8/21/10)
8.40% ABV How is this calculated?


33.00 lb Pilsner (American)
1.75 lb Caravienne Malt
1.00 lb Caramunich Malt
1.00 lb Chocolate Malt
0.50 lb Carafa II
5.25 oz Mt. Hood (5.00 %) (60 min)
0.50 oz Saaz (4.00 %) (10 min)
Wyeast Munich Lager yeast (#2308) - Mark used White Labs #WLP830


Mash grains at 145 for 45 minutes
Raise temp to 153 and mash 45 minutes more
Raise temp to 168 for 15 minutes
Sparge wort to the boil kettle.
Bring to a boil, add Mt Hood hops, and boil for 50 minutes
Add Saaz hops and continue boil for 10 more minutes
Cool, pitch yeast and ferment at 55 for 3 weeks
Transfer to secondary and continue ferment at 55 for 9 weeks
Realize your yeast are dead and dying, purchase new yeast
Make a yeast starter and re-pitch
Continue 55 ferment for 6 more weeks
Bottle condition for 6 weeks before enjoying.

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