Mutt's Nuts Brown Porter 2.5 Gal

Extract Recipe

Submitted By: ec135h (Shared)
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Brewer: sld
Batch Size: 2.80 gal	Style: American Porter (20A)
Boil Size: 1.49 gal	Style Guide: BJCP 2015
Color: 27.2 SRM	Equipment: SLD 2.5 - Ale
Bitterness: 24.1 IBUs	Boil Time: 60 min
Est OG: 1.045 (11.2° P)
Est FG: 1.011 SG (2.7° P)	Fermentation: Ale, Single Stage
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 oz	Brown Malt (65.0 SRM)	Grain	1
8.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	2
4.00 oz	Chocolate Malt (450.0 SRM)	Grain	3
0.35 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	4
0.35 oz	Fuggle [4.5%] - Boil 60 min	Hops	5
3 lbs 2.40 oz	Pale Malt, Maris Otter [Boil for 30 min] (3.0 SRM)	Extract	6
0.50 items	Whirlfloc Tablet (Boil 10 min)	Misc	7
0.35 oz	East Kent Goldings (EKG) [5.0%] - Boil 7 min	Hops	8
0.35 oz	Fuggle [4.5%] - Boil 7 min	Hops	9
0.6 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	10

Taste Notes

Deep color of Mahogany with notes of chocolate, caramel and distinctly British Maris Otter malt.

Notes

- Add all steeping grains to steeping bag and steep as per your preferred steeping method. Generally, 150 F for 30 minutes. - Remove grains, bring to boil then turn off heat, and add extract. Once extract is amply mixed, bring back to a boil. - Once water comes to a boil, add bittering hops and start the 60 min clock. - The wort is divided into two 1.4 Gal fermenters, top off with water to bring each to 1.3 gal. - After Fermentation.... let sit on trub for 1 week then bottle. - Add 1 Sugar Fizz Drop per 12 oz. bottle when bottling. - After bottling let sit for 2 to 4 weeks, timing is somewhat flexiable. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- # - Subsituted US Goldings Hops for East Kent Goldings Hops. - OG was right on number - 1.045 - Top off water was .50 Gal. per Fermenter which gave a total of 1.3 Gal per Fermenter.

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