Porkins' Red 6

All Grain Recipe

Submitted By: cintesis (Shared)
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Brewer: Havoc Brewing
Batch Size: 5.00 galStyle: American Amber Ale (19A)
Boil Size: 8.56 galStyle Guide: BJCP 2015
Color: 14.9 SRMEquipment: All Grain - Havoc Stainless
Bitterness: 36.5 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: BIAB, Full Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Amount Name Type #
9.49 gal Distilled Water Water 1
4.69 g Calcium Chloride (Mash 60 min) Misc 2
3.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.24 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.99 g Baking Soda (Mash 60 min) Misc 5
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
4.00 oz Chocolate Malt (350.0 SRM) Grain 8
1.00 oz Northern Brewer [5.4%] - Boil 60 min Hops 9
1.00 oz Northern Brewer [5.4%] - Boil 20 min Hops 10
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 11


Adapted from BB kit. == v.1 == BREW DAY NOTES Joe added a handful of extra chocolate malt. Boil ended at 1.036 OG. Should really be 1.048 - 1.052 Lots of missed temps, mashing in at 170, floating slowly to 152 (30 mins). Quick spikes back to 170. Did not whirlfloc. Allegedly underpitched! According to BS. (Later discovered.) FERMENTATION NOTES FG initially went down to 1.010 from our lame post-boil gravity. Chapitalised with 450ml maple syrup in primary on day 4. Rack to secondary on day 8. Gelatin on day 10. Cold crash day 12. BOTTLING NOTES Bottle day 14. Added 6.5ozs of Maple for priming/flavour. 6 bottles with another 1/2oz directly into the bottle. (PRM) TASTING NOTES Very little/no maple in non-PRM bottles. Quite malty and full bodied. Finishes a little hot, probably from the chap. PRM isn't a bottle bomb! Nice thick, creamy head. Sweeter backbone. Still a bitter finish. == v.2 == Switch 9lb Maris Otter to 10lb Pale US. Switch 4oz Caramel 120 to Caramel 60.

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