3 2019-07-09 Ray's Snowflake Smoked Porter
All Grain Recipe
Submitted By: Bickerton (Shared)
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Brewer: Bickerton Brewing | |
Batch Size: 11.00 gal | Style: American Porter (20A) |
Boil Size: 15.00 gal | Style Guide: BJCP 2015 |
Color: 17.8 SRM | Equipment: 15 Gallon BoilerMakerâ„¢ (10 gal/ 38 L) |
Bitterness: 51.0 IBUs | Boil Time: 60 min |
Est OG: 1.067 (16.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Two Stage |
ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
18.55 gal |
West View, PA |
Water |
1 |
20 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
4 lbs |
Smoked Malt (9.0 SRM) |
Grain |
3 |
3 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
8.00 oz |
Carafa Special II (Weyermann) (415.0 SRM) |
Grain |
5 |
3.00 oz |
Northern Brewer [8.5%] - Boil 90 min |
Hops |
6 |
2.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
1.00 |
Chiller (Boil 15 min) |
Misc |
8 |
2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 10 min |
Hops |
9 |
1.00 oz |
Northern Brewer [8.5%] - Boil 0 min |
Hops |
10 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
Notes
-Started mash around 11:45 AM, Monday, July 8, 2019.. Strike water was 172°F. Scooped it in and dump the rest of the cattle. About just over 9 gallons. Dough-in temp was around 154°F. 28 minutes into the mash it was still around 153° to 154°F.
-added first batch sparge water of 172°F. Mash was then around 153°F.
-added second batch sparge water of 172°F. Mash was then around 159°F.
-Preboil SG 1.044 @ 96°F.
-Started boil on Tuesday July 9, 2019, @ 6:49 PM. Used foam control for the first time, and it may have helped. I only used about three drops.
-Stopped boil at 8:38 PM. Started whirlpool chilling @ ~8:39 PM. 112°F at 8:49 PM. 78°F at 9:17 PM. Boil went 20 minutes longer (110 minutes) because I couldn’t find the screws for my chugger pump.
-OG: 1.062 @ 76°F.
Used foam control for the first time in the fermenter. Used about five drops per fermenter. Oxygenated and then pitched the yeast around 3:15 AM on July 10, 2019. Set temp controller to 66°F.
-Turned temp controller to 72°F on Friday, July 12, 2019. S-04 seemed completed by then. S-04 had a krausen, but it never got close to a blowout. Got to 67°F degrees Fahrenheit that night. Saturday morning was at 69°F. 71°F at 8:18 PM. 72°F at 2:53 AM on Sunday, July 13. 74°F at 12:35 AM on Monday, July 14.This Recipe Has Not Been Rated