2018 Porter

All Grain Recipe

Submitted By: cmcquistion (Shared)
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Batch Size: 5.50 galStyle: American Porter (20A)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 34.0 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 30.4 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 1
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
3 lbs Munich Malt (9.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5
8.00 oz Chocolate Malt (450.0 SRM) Grain 6
2.34 g Baking Soda (Mash 60 min) Misc 7
1.56 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 8
1.56 g Calcium Chloride (Mash 60 min) Misc 9
0.50 oz Magnum [15.0%] - First Wort Hops 10
1.00 Whirlfloc Tablet (Boil 5 min) Misc 11
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 12
0.2 pkgs Liberty Bell (Mangrove Jack's #M36) Yeast 13
0.2 pkgs Windsor Yeast (Lallemand #-) Yeast 14
0.2 pkgs New World Strong Ale (Mangrove Jack's #M42) Yeast 15
0.5 pkgs Nottingham Yeast (Lallemand #-) Yeast 16

Taste Notes

Too roasty and mouthfeel is too dry. Next tine, I think I should cut back on black malt and chocolate malt a bit, use only calcium chloride and no gypsum and use WLP002 or Wyeast 1968 or 1318

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