Brown Porter Brewday

My wife requested I brew a porter. I opted for a Brown Porter and following the recipe, with some substitutions, from Brewing Classic Styles since I had never brewed this style and I didn't want the ABV of a Robust Porter.

My substitutions were some of the base grain, and with Cascade hops. The hop sub wasn't intentional since I foolishly forgot to check the contents of my freezer before going to get the specialty grains and yeast from the local brew shop.

Brewed 9/19


Recipe Specifications
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Boil Size: 7.13 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal  
Bottling Volume: 4.85 gal
Estimated OG: 1.056 SG
Estimated Color: 25.0 SRM
Estimated IBU: 25.5 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 75 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
7 lbs 12.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        63.9 %       
1 lbs 12.0 oz         Pale Malt, Maris Otter (3.0 SRM)         Grain         2        14.4 %       
1 lbs                 Brown Malt (65.0 SRM)                    Grain         3        8.2 %        
1 lbs                 Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         4        8.2 %        
10.0 oz               Chocolate Malt (350.0 SRM)               Grain         5        5.2 %        
1.25 oz               Cascade [4.70 %] - Boil 75.0 min         Hop           6        21.7 IBUs    
0.50 oz               Cascade [4.70 %] - Boil 10.0 min         Hop           7        3.0 IBUs     
0.25 oz               Cascade [4.70 %] - Boil 5.0 min          Hop           8        0.8 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         9        -            


Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 12 lbs 2.0 oz
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 19.16 qt of water at 166.0 F                     154.0 F       60 min       
Mash Step               Add 9.70 qt of water at 200.5 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.37gal) of 168.0 F water
Notes:
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Hit pre-boil OG of 1.046, and post boil OG of 1.057, so spot on according to Beersmith but higher than the stats in Brewing Classic Styles. Not sure what's going on there. Maybe my grains are crushed such that the efficiency is high.

Cooled to ~110F, then transferred to carboy and allowed to cool overnight to ~68F. Got approximately 5.5gal into carboy, leaving behind most of the trub and hop gunk in the brew kettle.

Pitched rehydrated S-04 yeast on 9/20, 5pm. Ambient air temp ~68 - ~70. Slightly too hot perhaps.

9/23, 5:15pm. High krausen is over, but the fermentation and airlock are still moderately active.