Winter

All Grain Recipe

Submitted By: wildmindales (Shared)
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Brewer: Ryan Placzek
Batch Size: 341.00 galStyle: Robust Porter (12B)
Boil Size: 387.50 galStyle Guide: BJCP 2008
Color: 31.6 SRMEquipment: Wild Mind
Bitterness: 31.9 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
200.00 g Chalk (Mash 60 min) Misc 1
90.00 g Salt (Mash 60 min) Misc 2
60.00 g Baking Soda (Mash 60 min) Misc 3
60.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
495 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 5
55 lbs Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 6
50 lbs Chocolate Malt (350.0 SRM) Grain 7
27 lbs 8.00 oz Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 8
27 lbs 8.00 oz Crystal 40, 2-Row, (Great Western) (40.0 SRM) Grain 9
15 lbs Black (Patent) Malt (500.0 SRM) Grain 10
3 lbs Centennial [8.0%] - Boil 60 min Hops 11
3 lbs Golding, U.S. [4.0%] - Boil 60 min Hops 12
4 lbs Golding, U.S. [4.0%] - Boil 10 min Hops 13
1.0 pkgs Whitbread Ale Yeast (White Labs #WLP017) Yeast 14

Notes

Adjust mash pH if needed with citric or equal parts baking soda + chalk. 6 oz citric halfway through sparge if in initial mash pH above 5.4, 4oz if below 5.4. 30 min whirlpool then dump protein. Add 6 oz citric after dumping protein and let mix for a few minutes before beginning knockout.

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