Porter v2 
All Grain Recipe
Submitted By: jasonval9 (Shared)
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| Brewer: JV | |
| Batch Size: 5.50 gal | Style: Robust Porter (12B) |
| Boil Size: 7.05 gal | Style Guide: BJCP 2008 |
| Color: 58.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain (use this) |
| Bitterness: 62.1 IBUs | Boil Time: 60 min |
| Est OG: 1.074 (17.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge (Use This) |
| Est FG: 1.022 SG (5.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Chocolate (Crisp) (630.0 SRM) |
Grain |
2 |
| 8.40 oz |
Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) |
Grain |
3 |
| 8.00 oz |
Wheat, Midnight Roasted (550.0 SRM) |
Grain |
4 |
| 6.70 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 6.50 oz |
Caramalt (Thomas Fawcett) (15.0 SRM) |
Grain |
6 |
| 1.00 oz |
Chinook [13.0%] - Boil 30 min |
Hops |
7 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 20 min |
Hops |
8 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 10 min |
Hops |
9 |
| 1.0 pkgs |
Vermont IPA Yeast GY054 (GigaYeast #) |
Yeast |
10 |
Notes
OG 1.074
FG 1.028 2 weeks in primary
Less hops in between v1 and v2
More alchol
Midnight Wheat @ last 10min of mash
Chocolate @ last 10min mash
Electric brewing Lauter temp at 170 it dropped to 155 15deg difference
Fermentated @ 68
Additions Total Mash Water Vol (gal)5.50Total Sparge Water Vol (gal)5.00
Mineral (grams)(grams)
Gypsum (CaSO4) 0.40.4
Epsom Salt (MgSO4)1.11.0
Canning Salt (NaCl)0.80.8
Baking Soda (NaHCO3) 0.8Not Recommended
Calcium Chloride (CaCl2)1.11.0
Chalk (CaCO3)0.0Not Recommended
Pickling Lime (Ca(OH)2)1.7Not Recommended
Magnesium Chloride (MgCl2)0.00.0
Acid(mL)(mL)
Lactic88.00%0.00.0This Recipe Has Not Been Rated
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