Crispy Porter #2 
All Grain Recipe
Submitted By: chrispday (Shared)
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| Batch Size: 3.96 gal | Style: English Porter (13C) |
| Boil Size: 5.02 gal | Style Guide: BJCP 2015 |
| Color: 21.3 SRM | Equipment: Pot 19L - BIAB to 15L |
| Bitterness: 30.2 IBUs | Boil Time: 120 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 4.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.51 gal |
Sydney - Potts Point |
Water |
1 |
| 1.40 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.40 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Chalk (Mash 60 min) |
Misc |
4 |
| 1.50 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
| 7 lbs 1.05 oz |
Voyager Amber Malt (25.8 SRM) |
Grain |
6 |
| 5.95 oz |
Voyager Brown Malt (91.4 SRM) |
Grain |
7 |
| 0.30 oz |
Magnum [14.0%] - First Wort |
Hops |
8 |
| 0.63 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
9 |
| 0.69 oz |
Fuggles [4.5%] - Boil 10 min |
Hops |
10 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
12 |
Notes
Water 8x6n7xc
12/3 mash in @ 67c ph6.2 (not sure it's right)
Changed hops to 10g Fuggles, 30g summer @ 10mins
13/3 post boil gravity 1.056, diluted with 2l water to 1.049, added 1l of WLP009 stir plated
18/3 1.022 @ 20c tastes very grainy and the hops haven't integrated
20/3 1.014 @ 20c still tastes grainy and bitterness is oddThis Recipe Has Not Been Rated
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