Missing Grain Porter v2 
All Grain Recipe
Submitted By: fordhamae (Shared)
Members can download and share recipes
| Brewer: Adam | |
| Batch Size: 6.50 gal | Style: Specialty Beer (23A) |
| Boil Size: 8.49 gal | Style Guide: BJCP 2008 |
| Color: 50.2 SRM | Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal) |
| Bitterness: 28.7 IBUs | Boil 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 |
Ingredients
| 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 items |
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. Notes
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)
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor