Taddy's Daddy

All Grain Recipe

Submitted By: graybabe (Shared)
Members can download and share recipes

Brewer: Gray Slater
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.96 galStyle Guide: BJCP 2008
Color: 35.5 SRMEquipment: Gray's Equipment
Bitterness: 42.4 IBUsBoil Time: 90 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
1 lbs Chocolate (Briess) (350.0 SRM) Grain 4
8.00 oz Barley, Flaked (Briess) (1.7 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.96 oz Roasted Barley (300.0 SRM) Grain 7
1.00 oz Northern Brewer [8.6%] - Boil 90 min Hops 8
1.50 oz Goldings, East Kent [4.0%] - Boil 20 min Hops 9
8.00 oz Malto-Dextrine (Boil 20 min) Misc 10
4.00 oz Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM) Sugar 11
1.00 tbsp Irish Moss (Boil 10 min) Misc 12
1 pkgs Nottingham (Danstar #-) Yeast 13

Notes

Assistant Brewer - Audrey Debroux Make sure to measure and record the following PH of the mash PH of the sparge runoff Gravity of the run off Pre Boil Volulme Pre Boil Gravity Batch Size (Amount going into the fermenter before the addition of the yeast starter) Original Gravity Final Gravity Kegging Volume Trub Loss Fermentation Loss 11:05 - Started heating 6 gal of strike water 11:30 - Strike water reached 175° and I turned off the heat and added 1gal to the empty mash tun for pre heat. 11:50 - All grain and 4.16 gal of water are mixed and in the mash tun. 11:55 - Checked mash temp and it was at 158° so I added a tray of ice. 12:05 - Checked mash temp and it was at 155° 12:55 - Started Sparging with 6 gal of water at 170°. 13:45 - Stopped sparging and started the heating the boil kettle. 14:25 - Boil has started. Added 1oz of Northern Brewer hops. 15:35 - Added 1.5oz US goldings and 8oz malto dextrine. 15:40 - Added 4oz lactose. 15:50 - Added 1tbsp irish moss and 1 tablet Whirfloc. 15:55 - Turned off heat. 16:00 - Started cooling wort. 16:30 - Started pumping air into the wort in the carboy. 15:40 - Stopped aerating. 16:15 - Carboy is now in a water fermenter bath.