Gourd Porter

All Grain Recipe

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

Brewer: Scott
Batch Size: 6.00 galStyle: Robust Porter (12B)
Boil Size: 8.35 galStyle Guide: BJCP 2008
Color: 32.0 SRMEquipment: ScottyCo Pot (9 Gal/34 L) and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 34.4 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Pumpkin Meat (3.0 SRM) Adjunct 1
10 lbs 4.76 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 5.49 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs 5.49 oz Munich Malt (9.0 SRM) Grain 4
10.75 oz Chocolate Malt (350.0 SRM) Grain 5
7.16 oz Black (Patent) Malt (500.0 SRM) Grain 6
1.50 oz Goldings, East Kent [4.9%] - Boil 60 min Hops 7
0.75 oz Goldings, East Kent [4.9%] - Boil 30 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
0.25 oz Goldings, East Kent [4.9%] - Boil 15 min Hops 10
1.0 pkgs California Ale (White Labs #WLP001) Yeast 11
1.50 tsp Yeast Nutrient (Primary 3 days) Misc 12

Notes

ph at HLT heat = 4.6; added 3 tsp of burton salts to increase added 2 tsp of baking soda to raise ph. WHOA! too much, in the 6 range now… :( well see what happens stirring mash every 15 minutes 30 minute mash @ 5.8ph :) mash temp at 151 with 10 minuets left lauter ph @ 5.0 running off 1 qt every 2 minutesish to gather 6.5 gallons 16.2 brix first ruunings - 1.065 15 brix mid lauter - 1.060 Lauter in 50 minutes. Added about .75 gallon of fresh water to get pre-boil to 1.047 14.6 brix OG - 1.058 Collected 5 gallons

This Recipe Has Not Been Rated

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