Evans Pale Chocolate Porter BIAB 1.1

All Grain Recipe

Submitted By: ronsonn (Shared)
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Batch Size: 11.00 galStyle: Robust Porter (12B)
Boil Size: 12.19 galStyle Guide: BJCP 2008
Color: 29.9 SRMEquipment: 62 qt BIAB 11 gal
Bitterness: 37.0 IBUsBoil Time: 90 min
Est OG: 1.054 (13.2° P)Mash Profile: BIAB, Full Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1
2 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs 8.00 oz Carapils (Briess) (1.5 SRM) Grain 3
1 lbs 8.00 oz Munich 20L (Briess) (20.0 SRM) Grain 4
1 lbs 6.00 oz Pale Chocolate Malt (225.0 SRM) Grain 5
1 lbs Brown Malt (Crisp) (65.0 SRM) Grain 6
1 lbs Honey Malt (25.0 SRM) Grain 7
8.00 oz British Crystal 135/165 (150.0 SRM) Grain 8
4.05 oz Black (Patent) Malt (500.0 SRM) Grain 9
4.05 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 10
2.96 oz Carafa II (Weyermann) (415.0 SRM) Grain 11
1.26 oz Chinook [11.1%] - Boil 60 min Hops 12
1.17 oz Goldings, East Kent [6.4%] - Boil 20 min Hops 13
2.10 oz Goldings, East Kent [6.4%] - Boil 5 min Hops 14
2.00 oz Goldings, East Kent [6.4%] - Steep 0 min Hops 15
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 16
2.02 oz Oak Chips (Secondary 7 days) Misc 17
3.02 oz Willamette [4.6%] - Dry Hop 7 days Hops 18

Notes

started with 48 qts after mash added 6 qts covered all holes boiled down to expose top hole salvaged yeast from most triple hop IPA 1.9 this is the final

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