Crispy Porter #2

All Grain Recipe

Submitted By: chrispday (Shared)
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Batch Size: 3.96 galStyle: English Porter (13C)
Boil Size: 5.02 galStyle Guide: BJCP 2015
Color: 21.3 SRMEquipment: Pot 19L - BIAB to 15L
Bitterness: 30.2 IBUsBoil 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 odd

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