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All Grain Recipe

Submitted By: aaronxs (Shared)
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Brewer: cROOKED nIPPLE
Batch Size: 6.00 galStyle: Robust Porter (12B)
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 31.7 SRMEquipment: Awesome tun and pot
Bitterness: 34.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.80 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 10.18 oz Brown Malt (65.0 SRM) Grain 2
1 lbs Aromatic Malt (26.0 SRM) Grain 3
11.68 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
8.00 oz Carastan (30.0 SRM) Grain 6
0.87 oz Target [7.5%] - Boil 60 min Hops 7
0.74 oz Target [7.5%] - Boil 30 min Hops 8
0.55 Whirlfloc Tablet (Boil 5 min) Misc 9
0.19 oz Black Pepper (crushed) (Boil 5 min) Misc 10
0.44 oz Orange Peel, Sweet (Boil 5 min) Misc 11
1 pkgs English Ale (White Labs #WLP002) Yeast 12

Taste Notes

mash rest started at 151 and rose to 154ish tried to drop it at 30 minutes. still rose. future dough in 149 and see if it rises to 150-151. Raised to 168-170 for mash out. checked ph after 10 minutes and with an uncalibrated meter it came in at 5.2-5.3. sparged to 1.010. added a gallon + of boil top of to start boil at 8 gallons. Pepper seemed like alot! F'd up and put orange in at 5 instead of 1. Nailed IBU/OG ratio of .5-.7 with a .62! Just about perfect of .576 and mine is .559! SHOOT FOR 151 MASH TEMP...FERMENT FOR A FEW DAYS AT 62 Next time make MO at least half the base malt and change it up with munuch. vienna and aromatic doughed in at 153.3 4.75 gallon to start the b Use english malts when able. white labs 002 ferment lower...62 ish for week then raise to 68.. 0.4 oz freshly ground black pepper (end of boil) 0.4 oz freshly ground black pepper (in chilled wort) Any british ale strain

Notes

Changes...1.2 upped bitterness from bottom of style to balance bitterness ratio changed carb to 1.9 upped the ABV by adding pound of aromatic malt in place of MO. added CM 60L. took 002 yeast from BOOB. 5 big spoon fulls. should be plenty of healthy yeast! tasting notes after 11 days in bottle: seems a little thin? not sure about carastan tasting after a month in bottle!!!! GREAT very roasted coffee and chocolate. not thin anymore body is nice. sharp edge taken off! changes proposed for 1.3 add naked oats more orange use 1945 neobritannia yeast next make base malt maris otter 70-80% crystal 10-13% chocolate malt 5-8% brown malt 10-15% Brown Porter: 0.576 more maris otter more naked same chocolate more pepper up ABV and add .5 oz black patent .02 oz target at 60 CHOCOLTE AND ORANGE?! add flaked barley next time? up the bittering a titch go back to 1.1 and start again!!!