Nice Mounds (Bar) Porter

All Grain Recipe

Submitted By: Daddylawman (Shared)
Members can download and share recipes

Brewer: Rainy Day Brewery
Batch Size: 10.50 galStyle: American Porter (20A)
Boil Size: 12.69 galStyle Guide: BJCP 2015
Color: 36.8 SRMEquipment: Blichmann 20 Gallon RIMS - Rev 1
Bitterness: 38.2 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 Campden Tablets (Mash 60 min) Misc 1
16 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 2
3 lbs Munich 10L (Briess) (10.0 SRM) Grain 3
2 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4
2 lbs Chocolate Malt (350.0 SRM) Grain 5
1 lbs Carapils (Briess) (1.5 SRM) Grain 6
8.00 oz Aromatic Malt (26.0 SRM) Grain 7
8.00 oz Black Barley (Briess) (500.0 SRM) Grain 8
2.00 oz Willamette [5.5%] - Boil 60 min Hops 9
2.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Saaz [3.8%] - Boil 15 min Hops 11
2.00 oz Willamette [5.5%] - Boil 15 min Hops 12
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 13
3 pkgs British Ale (White Labs #WLP005) Yeast 14

Notes

2lbs. of toasted coconut to be added after fermentation, preferably at least 10 days in secondary. Light toasting just to brown and burn off some of the oils. 6-8 oz. of brown sugar may be added at 10 minutes in the boil, but I suggest we try to do a taste of the wort to evaluate before adding. I also would consider mashing in at 163 with the RIMS set at 154 to hopefully increase mouthfeel.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine