#053 Ervebrygg Porter v4.1

All Grain Recipe

Submitted By: sonicx (Shared)
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Brewer: Øyvind
Batch Size: 16.64 gal	Style: Robust Porter (10.2)
Boil Size: 23.58 gal	Style Guide: AABC 2010
Color: 33.1 SRM	Equipment: R2B2 v2
Bitterness: 36.1 IBUs	Boil Time: 60 min
Est OG: 1.071 (17.3° P)	Mash Profile: R2B2 Single Infusion, Full Body, Batch Sparge
Est FG: 1.020 SG (5.1° P)	Fermentation: Ale, Two Stage
ABV: 6.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.64 gal	BF London porter and dark	Water	1
9.92 g	Baking Soda (Mash 60 min)	Misc	2
8.95 g	Chalk (Mash 60 min)	Misc	3
7.53 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
6.61 g	Calcium Chloride (Mash 60 min)	Misc	5
35 lbs 4.38 oz	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	6
3 lbs 4.91 oz	Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)	Grain	7
2 lbs 3.27 oz	Munich I (Weyermann) (7.1 SRM)	Grain	8
14.11 oz	Carafa Special II (Weyermann) (583.8 SRM)	Grain	9
14.11 oz	Pale Chocolate Malt (Thomas Fawcett) (304.6 SRM)	Grain	10
12.35 oz	Chocolate Malt (Thomas Fawcett) (508.0 SRM)	Grain	11
8.82 oz	Carafa Special III (Weyermann) (710.7 SRM)	Grain	12
1.76 oz	Magnum [11.3%] - Boil 60 min	Hops	13
2.78 oz	Chinook [11.7%] - Boil 15 min	Hops	14
2.67 oz	East Kent Goldings 2014 [5.8%] - Boil 15 min	Hops	15
3.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	16
2.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	17
25.20 items	Brewers Clarex (Primary 0 min)	Misc	18
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	19

Notes

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary). If you brew this, please reply with your results for discussion. OG 1068 42 IBU FG 1014 5.75Kg British Pale Ale Malt 570g Crystal 60 350g Munich 210g Black Patent 525lov. 210g Chocolate 350lov 20g Centennial 10.5%AA at 90m 38g Northern Brewer 9%AA at 15m 90 minute boil Mash at 149F for 60 minutes 150-180ppm CaCl

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