Salt Carmel Porter 2 
All Grain Recipe
Submitted By: roadcx (Shared)
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| Brewer: Ryan R. Bosio | |
| Batch Size: 10.00 gal | Style: Robust Porter (12B) |
| Boil Size: 13.21 gal | Style Guide: BJCP 2008 |
| Color: 30.1 SRM | Equipment: Brew Easy 15/20 gallons (10 Gal) - BIAB |
| Bitterness: 51.3 IBUs | Boil Time: 70 min |
| Est OG: 1.057 (14.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.6% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Caramel (80.0 SRM) |
Grain |
2 |
| 2 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 12.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 2.00 oz |
Millenium [14.2%] - Boil 60 min |
Hops |
6 |
| 4.00 tbsp |
Salt (Boil 15 min) |
Misc |
7 |
| 2.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
8 |
| 20.00 ml |
Clarity Ferm (Primary 0 min) |
Misc |
9 |
Taste Notes
Smooth tasting complex English porter. A bit on the “robust” side.Notes
1/13/17 prepared — measure and milled grain setup brew easy, add 15 gallons of brew water to boil kettle
1/14/17 brew day
~0835, started water to 162F
0935 doughed in
1040 adjusted to 9 gal in BK, 5.9 in MT
started mash out
1055 grav at 1.040
1110 start drain down
1139 going to boil @ 90%. PBOG 1.043
1150 at boil
1220 added 3# of caramel in metal pot
1320 switched off heat 1.060
1345 running off 5 gallons @ 66F on top of S-04 yeast cake from dark mosiac batch
other fermenter is US-05 (new). Oxygenated both and add Clarity Ferm.
2/9/2017. Kegged beer
S04 re pitch finished at 1.016 gravity.
Taste is a little light body, slight sweetness
S-05 - New Yeast. Final gravity 1.016.
Taste seems a bit better. Nice butterinessThis Recipe Has Not Been Rated
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