Honey Porter 17 Gallon Batch

All Grain Recipe

Submitted By: scottboyd9670 (Shared)
Members can download and share recipes

Brewer: Devin Cooley, Scott Boyd, and Mike Jolly
Batch Size: 17.00 galStyle: American Porter (20A)
Boil Size: 19.25 galStyle Guide: BJCP 2015
Color: 25.1 SRMEquipment: Scott's Equipment
Bitterness: 29.1 IBUsBoil 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

x
This website is using cookies. More info. That's Fine