Porternickel

All Grain Recipe

Submitted By: tdub (Shared)
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Brewer: Tom
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 30.1 SRMEquipment: My All Grain (5.5 Gal)
Bitterness: 27.9 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge, Drain Tun
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 40.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
1 lbs Rye Malt (4.7 SRM) Grain 4
1 lbs Rye, Flaked (2.0 SRM) Grain 5
12.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
8.00 oz Munich Malt - 10L (10.0 SRM) Grain 7
4.00 oz Chocolate Malt (350.0 SRM) Grain 8
2.00 oz Fuggles [4.5%] - Boil 60 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
1.10 tsp Yeast Nutrient (Boil 5 min) Misc 11
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12

Taste Notes

Smooth tasting complex English porter. A bit on the "robust" side.

Notes

Should've mashed at 152. Mashed temp was 150. Didn't want to bother with an adjustment. Mash PH might be a smidge high. Need to investigate adjustments. Gypsum? Stirred Mash at 30m. Windy day had a hardtime keeping the boil strong.

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