Hilton Head Porter

All Grain Recipe

Submitted By: frank_wood1966 (Shared)
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Brewer: Frank Wood
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 5.97 galStyle Guide: BJCP 2008
Color: 31.7 SRMEquipment: Frank's Equipment
Bitterness: 27.1 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
2 lbs Munich Malt (9.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.65 oz Perle [8.0%] - Boil 60 min Hops 7
0.75 oz Cascade [5.5%] - Boil 20 min Hops 8
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 9

Notes

Palmetto Porter clone Brewed on Friday, 12/4/15: Pre-boil gravity: 1.046 Post-boil gravity: 1.061 Measured Efficiency: 70.79% (http://www.brewersfriend.com/brewhouse-efficiency/) Mash Efficiency: 55.3% (not so good) Carbonate with 1.73oz (48.64 grams) of table sugar. Carb level: 2.3 --------------------------------------------------------------------------------------------------- Brewed again on Saturday, 1/20/2018: Post-boil gravity: 1.055 -- a bit lower than expected.. but... had a stuck sparge that never did loosen. I had to dump it all thru a strainer, it was a pain! Going to have to see what caused this: some thoughts: -- Going to have to go to 1.5qt/lb mash water vs 1.25 that I did with this batch. -- Going to use some silicone tubing as a "gasket" around the circumference of the false bottom. -- Also going to buy some wire mesh screen to go around false bottom.

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