Shake Porter

All Grain Recipe

Submitted By: shempferd (Shared)
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Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 6.50 galStyle Guide: BJCP 2008
Color: 35.5 SRMEquipment: Brew-Boss 15 Gallon Kettle 5 Gallon Batch
Bitterness: 29.0 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: BIAB, Medium Body 152
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Chicago, IL Water 1
9 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Chocolate Malt (350.0 SRM) Grain 4
5.28 oz Chocolate Wheat Malt (400.0 SRM) Grain 5
4.48 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.65 oz Nugget [13.0%] - Boil 45 min Hops 7
4.00 oz Light Dry Extract [Boil for 40 min] (8.0 SRM) Dry Extract 8
0.40 oz Tettnang [4.5%] - Boil 20 min Hops 9
8.80 oz Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM) Sugar 10
0.50 oz Mt. Hood [6.0%] - Boil 1 min Hops 11
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12

Notes

Adjusted recipe to get og of 1061 after setting mash eff at 65%. See how it ends up to dial it in. Add 0.5 oz cacao nibs to secondary, 15 days in. Toast till they start to turn brown and smell like choc cake. Add 2 oz choc syrup at kegging. Add gelatin 2 days later, maybe.

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