Missing Grain Porter v2

All Grain Recipe

Submitted By: fordhamae (Shared)
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Brewer: Adam
Batch Size: 6.50 galStyle: Specialty Beer (23A)
Boil Size: 8.49 galStyle Guide: BJCP 2008
Color: 50.2 SRMEquipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 28.7 IBUsBoil Time: 60 min
Est OG: 1.086 (20.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.027 SG (6.8° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Amount Name Type #
16 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
3 lbs 4.00 oz Munich Malt - 10L (10.0 SRM) Grain 2
2 lbs Brown Malt (65.0 SRM) Grain 3
1 lbs 12.00 oz Chocolate Malt (450.0 SRM) Grain 4
1 lbs 3.98 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
12.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
0.85 oz Magnum [14.0%] - Boil 60 min Hops 7
1.30 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
1.3 pkgs Burton Ale (White Labs #WLP023) Yeast 10

Taste Notes

Taste was great out of the fermentor into the secondary. No alchohol warmth. No to very little carbonation. Nice chocolatey notes in the middle and finish.


12/31/13 - Mash temp was low. Wrote it down, but should have added it here b/c now I can't find it. I think it was 151ish. Maybe 154. Possible 149. I remember it was really low because there was so much cold grain and not much water and it took forever to dough in. I was able to bring it up using boiling water, but there wasn't much room left in the mash ton to add more than a gallon or so. Final volume was closer to 6 gallons. 2/22/14 - Transfered to secondary using 2 racking canes and CO2. Measured FG was about 1.025. Racked onto dickel rye soaked oak chips. will let condition for 1-2 months and then carbonate. (should have weighed the oak. it was a meduim/16 oz? round zipplock container. left 2 big blocks out cuz they wouldnt fit through the open, just added the chips. chips were probably about 1/3-1/2 of container. oak marinated in Dickel Rye for about 6 months. add oak and all whiskey to fermentor). 3/16/14 - sampled. definitely an oaky dyness. not too overpowering, but i think it's time to move off the oak and let it condition. considering adding a couple drops of vanilla extract or vanilla bean to keg)

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