Chocolate Maple Porter

Brewer: ECWP
Batch Size: 6.00 gal	Style: American Porter (20A)
Boil Size: 6.73 gal	Style Guide: BJCP 2015
Color: 51.3 SRM	Equipment: ECWP
Bitterness: 23.7 IBUs	Boil Time: 60 min
Est OG: 1.054 (13.3° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.7° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.99 gal	Distilled Water	Water	1
2.33 g	Baking Soda (Mash 60 min)	Misc	2
1.19 g	Calcium Chloride (Mash 60 min)	Misc	3
1.04 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
0.38 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
7 lbs	Pale Malt, 2 row (Gambrinus) (2.0 SRM)	Grain	6
1 lbs 8.00 oz	Chocolate Malt (350.0 SRM)	Grain	7
1 lbs	Black (Patent) Malt (500.0 SRM)	Grain	8
1 lbs	Caramel Malt - 20L (Briess) (20.0 SRM)	Grain	9
3.35 g	Baking Soda (Sparge 60 min)	Misc	10
1.71 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.50 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.55 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
1.50 oz	Fuggle [4.5%] - Boil 60 min	Hops	14
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	15
0.50 oz	Fuggle [4.5%] - Boil 15 min	Hops	16
1 lbs 8.00 oz	Maple Syrup [Boil for 10 min] [Boil] (35.0 SRM)	Sugar	17
1.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	18
8.00 oz	Maple Syrup [Boil] (35.0 SRM)	Sugar	19

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