Sap Porter 
All Grain Recipe
Submitted By: beardbrewery (Shared)
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| Batch Size: 5.00 gal | Style: Brown Porter (12A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 27.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 18.5 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 8 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 8.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
| 4.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 1.00 oz |
Fuggles [5.3%] - Boil 60 min |
Hops |
6 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
7 |
Notes
Includes 1 gallon of Uncle Rick's Sap
Was a warm day. Mash temp came out to 154.5
4 gallons of sparge water
7/8 gallon of sap in the boil @ 6 brix (1.023 OG)
11 Brix pre-boil (1.043)
12 Bix OG (1.047)This Recipe Has Not Been Rated
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