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.This Recipe Has Not Been Rated
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