2018 Porter 
All Grain Recipe
Submitted By: cmcquistion (Shared)
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| Batch Size: 5.50 gal | Style: American Porter (20A) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2015 |
| Color: 34.0 SRM | Equipment: Electric Urn (10 Gal/40 L) - BIAB |
| Bitterness: 30.4 IBUs | Boil 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 items |
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 1318This Recipe Has Not Been Rated
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