MEGA 2017 Barrel Project Porter

Extract Recipe

Submitted By: morgue (Shared)
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Batch Size: 5.00 gal	Style: English Porter (13C)
Boil Size: 2.82 gal	Style Guide: BJCP 2015
Color: 26.5 SRM	Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 28.4 IBUs	Boil Time: 60 min
Est OG: 1.068 (16.5° P)
Est FG: 1.018 SG (4.6° P)	Fermentation: Ale, Two Stage
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Brown Malt [Steep] (65.0 SRM)	Grain	1
1 lbs	Caramel/Crystal Malt - 40L [Steep] (40.0 SRM)	Grain	2
8.00 oz	Chocolate Malt [Steep] (450.0 SRM)	Grain	3
1 lbs	Pilsner Liquid Extract [Boil] (3.5 SRM)	Extract	4
1.75 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	5
9 lbs	Pilsner Liquid Extract [Boil for 15 min] [Boil] (3.5 SRM)	Extract	6
1.00 oz	Willamette [5.5%] - Boil 10 min	Hops	7
2.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	8
1.0 pkgs	SafBrew Ale (DCL/Fermentis #S-33)	Yeast	9

Notes

Candidly, I just used 3 cans of Briess LME: 2 Porter and 1 Dark. Recipe here reflects complexity of those LMEs. Porter is made from 81% Base malt, 8% Victory malt, 5% Caramel Malt 80L, 4% Chocolate male, and 2% Carapils Malt. Traditional Dark is made from 54% Munich Malt 10L, 30% Base Malt, 13% Caramel 60L, and 3% Black Malt. 12/18/2017 OG 1.070 at 78F. 1.072 adjusted. 12/28 SG 1.032. Put on heating pad low. Rich malty bourbon aroma. Chocolate slightly tart taste. 12/30 SG 1.030 Shook it. If it keeps going, great; if not, I might have to kick it into action with some Côte de Blancs. 1/6/2018 SG 1.025 Happy Epiphany! Transferred to keg as secondary 2 days ago. Built up enough pressure to seal the lid, so still working ... obviously also because of gravity change. Keeping keg wrapped with heating pad and towel.

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