S'Morter

All Grain Recipe

Submitted By: Joe_W (Shared)
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Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 44.1 SRMEquipment: My new Equipment
Bitterness: 35.7 IBUsBoil Time: 60 min
Est OG: 1.092 (22.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.024 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 g Calcium Chloride (Mash 60 min) Misc 1
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
11 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs 8.00 oz Munich Malt - 20L (20.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
12.00 oz Chocolate Malt (350.0 SRM) Grain 7
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 8
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 9
2.00 oz Styrian Goldings [3.8%] - Boil 60 min Hops 10
1.00 oz Styrian Goldings [3.8%] - Boil 30 min Hops 11
1.00 oz Styrian Goldings [3.8%] - Boil 15 min Hops 12
12.00 oz Cocoa (Boil 5 min) Misc 13
0.40 oz Goldings, East Kent [5.0%] - Steep 0 min Hops 14
0.40 oz Willamette [5.5%] - Steep 0 min Hops 15
1 pkgs English Ale (White Labs #WLP002) Yeast 16