Belgian Porter

Brewer: Stuart Watkins
Batch Size: 14.00 gal	Style: Experimental Beer (34C)
Boil Size: 15.85 gal	Style Guide: BJCP 2015
Color: 26.6 SRM	Equipment: Standard equiptment
Bitterness: 59.1 IBUs	Boil Time: 60 min
Est OG: 1.061 (15.0° P)	Mash Profile: Standard Mash (64C Lager)
Est FG: 1.005 SG (1.3° P)	Fermentation: Ale, Two Stage
ABV: 7.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
2 lbs 5.39 oz	Amber (Crisp) (27.5 SRM)	Grain	2
1 lbs 3.40 oz	Black (Patent) Malt (500.0 SRM)	Grain	3
1 lbs 1.64 oz	Caramel/Crystal Malt - 65L (Bairds) (65.0 SRM)	Grain	4
8.82 oz	Oat Husks (0.0 SRM)	Adjunct	5
16 lbs 14.90 oz	Pale Ale Malt (Bairds) (2.5 SRM)	Grain	6
8 lbs 13.10 oz	Wheat Malt, Ger (2.0 SRM)	Grain	7
3.88 oz	Aramis [8.9%] - Boil 60 min	Hops	8
1.06 oz	First Gold [7.5%] - Boil 60 min	Hops	9
1.76 oz	Crystal [3.7%] - Boil 17 min	Hops	10
1.76 oz	Crystal [3.7%] - Boil 10 min	Hops	11
1.41 oz	First Gold [7.5%] - Boil 10 min	Hops	12
1 lbs 1.64 oz	Candi Sugar, Dark [Boil for 10 min] (126.9 SRM)	Sugar	13
1.0 pkgs	Safebrew Abbey Ale (DCL/Fermentis #BE-256)	Yeast	14
2.82 oz	Hallertauer Hersbrucker [3.2%] - Dry Hop 5 days	Hops	15

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