Windlass [cloud master]

All Grain Recipe

Submitted By: brundage (Shared)
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Brewer: Dean
Batch Size: 658.75 galStyle: Robust Porter (12B)
Boil Size: 728.20 galStyle Guide: BJCP 2008
Color: 27.9 SRMEquipment: 20 BBL Batch 20 BBL Fermenter
Bitterness: 32.4 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: Windlass
Est FG: 1.013 SG (3.4° P)Fermentation: Windlass
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
658.75 gal Windlass Water 1
310.00 g Calcium Chloride (Mash 60 min) Misc 2
134.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
38.00 g Baking Soda (Mash 60 min) Misc 4
978 lbs 13.64 oz Standard 2-Row (2.2 SRM) Grain 5
147 lbs 11.37 oz Munich (7.6 SRM) Grain 6
103 lbs 9.88 oz Vienna (4.5 SRM) Grain 7
74 lbs 15.31 oz Carafoam (2.0 SRM) Grain 8
72 lbs 12.05 oz Caramel/Crystal Malt - 45L (45.0 SRM) Grain 9
55 lbs 1.85 oz Chocolate (350.0 SRM) Grain 10
44 lbs 1.48 oz Black (Patent) Malt (500.0 SRM) Grain 11
4 lbs 6.44 oz Northern Brewer [10.1%] - Boil 60 min Hops 12
64.00 g Fermcap S (Boil 60 min) Misc 13
102.00 g Whirlfloc G (Boil 15 min) Misc 14
132.00 g Fermcap S (Boil 0 min) Misc 15
1 pkgs London Ale 3 (Brewing Science Institute #A-18) Yeast 16
100.00 g Potassium Sorbate (Secondary 2 days) Misc 17
190.00 kg Sweet Potato Puree (Secondary 0 min) Misc 18

Notes

Recipe by sugar contribution 79.25% 2-Row 10.00% Munich Some Vienna 4.50% Crystal 60 4.00% Chocolate 2.25% Black Patent Drop yeast at cold crash Add 0.04 g/l potassium sorbate after drop yeast 20 lbs / bbl unroasted sweet potato, roasted & pureed after drop yeast