Orange Rye Porter

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Tim Gorman
Batch Size: 5.02 galStyle: Specialty Beer (23A)
Boil Size: 5.74 galStyle Guide: BJCP 2008
Color: 49.2 SRMEquipment: My Equipment
Bitterness: 39.2 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
10.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs 7.93 oz Maris Otter (Crisp) (4.0 SRM) Grain 3
14.11 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
14.11 oz Rye Malt (4.7 SRM) Grain 5
8.82 oz Black (Crisp) (680.0 SRM) Grain 6
7.05 oz Roasted Barley (Crisp) (695.0 SRM) Grain 7
2.47 oz Chocolate Malt (450.0 SRM) Grain 8
1.69 oz Willamette [5.8%] - Boil 60 min Hops 9
0.56 oz Goldings, East Kent [5.6%] - Boil 15 min Hops 10
0.75 oz Orange Peel, Sweet (Boil 15 min) Misc 11
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 12

Notes

temp was 15.9 at pitching