Honey Porter 17 Gallon Batch 
All Grain Recipe
Submitted By: scottboyd9670 (Shared)
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| Brewer: Devin Cooley, Scott Boyd, and Mike Jolly | |
| Batch Size: 17.00 gal | Style: American Porter (20A) |
| Boil Size: 19.25 gal | Style Guide: BJCP 2015 |
| Color: 25.1 SRM | Equipment: Scott's Equipment |
| Bitterness: 29.1 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (14.1° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 24.00 gal |
West Knoxville Utility District Water |
Water |
1 |
| 7.88 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 4.64 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 3.88 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 25 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
5 |
| 2 lbs |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 2 lbs |
Munich Malt - 15L (10.0 SRM) |
Grain |
7 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
8 |
| 1 lbs |
Carafoam (2.0 SRM) |
Grain |
9 |
| 1 lbs |
Honey Malt (25.0 SRM) |
Grain |
10 |
| 3.00 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
11 |
| 3.00 oz |
Cascade [5.5%] - Boil 20 min |
Hops |
12 |
| 3.00 oz |
Northern Brewer [8.5%] - Boil 1 min |
Hops |
13 |
| 2 lbs |
Honey [Primary] (1.0 SRM) |
Sugar |
14 |
| 2.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
15 |
Notes
In an attempt to perform a multi-step mash process we did the following:
Poured 8 gallons of un-altered West Knox Utility District in the kettle and heated to 120 degrees. Pumped this into a pre-heated 40 gallon picnic cooler mash tun and mashed-in. Mashed for 32 minutes with a starting temperature of 116 degrees. Added 10 gallons of 163 degree water which made the temperature 131 degrees. Held there for 30 minutes. Pulled out 2.75 gallons of mash water, heated and boiled for ten minutes (20 minutes total) and added to the mash, which raised the mash temperature to 143 degrees. Pulled out 2 gallons of mash water, heated and boiled for ten minutes (20 minutes total) and add to the mash, which raised the mash temperature to 148 degrees.
Mash temperature summary: 116 degrees (30 minute rest), 131 degrees (30 minute rest), 143 degrees (20 minute rest), and 148 degrees (20 minute rest)
There was no stirring during any of this process.
Drained the mash tun into the boil kettle and boiled with hop addtions per the recipe
Added 1.5 pounds of honey and stirred the fermenter at full krausen on day two of the fermentation step. This Recipe Has Not Been Rated
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