Fright Night: Porter

All Grain Recipe

Submitted By: SaintSasquatch (Shared)
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Brewer: Michael Mickley
Batch Size: 10.00 galStyle: American Porter (20A)
Boil Size: 12.57 galStyle Guide: BJCP 2015
Color: 41.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 38.5 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Single Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Brown Malt (65.0 SRM) Grain 2
2 lbs Chocolate Malt (350.0 SRM) Grain 3
1 lbs Chocolate Wheat Malt (400.0 SRM) Grain 4
1 lbs Munich 20L (Briess) (20.0 SRM) Grain 5
1 lbs Special Roast (50.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7
2.00 oz Challenger [8.3%] - Boil 60 min Hops 8
2.00 oz Goldings, East Kent [5.7%] - Boil 20 min Hops 9
1.0 pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast 10

Notes

Split Batch - 5gals: no adjuncts - pitched yeast at over 100f due to therm malfunction. cooled in fridge overnight(sat), removed it, saw no activity sun or mon so I pitched another packet it monday night. Fermentation was active tues morn. Mash: 152-153f Sparge: 10:45-12:15 Pre-Boil Gravity: 1.058 @ 12gals

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