Porter #44 - 25 - 22B SMP (#5) (Brewed 10 gal)

All Grain Recipe

Submitted By: DMBoSox11 (Shared)
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Brewer: Ryan Veno & Tim Cavanaugh
Batch Size: 11.00 galStyle: Robust Porter (12B)
Boil Size: 13.25 galStyle Guide: BJCP 2008
Color: 27.7 SRMEquipment: My Equipment
Bitterness: 36.8 IBUsBoil Time: 90 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
25 lbs 10.71 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
1 lbs 2.00 oz Pale Chocolate Malt (200.0 SRM) Grain 2
6.88 oz Chocolate Malt (350.0 SRM) Grain 3
6.88 oz Carafa II (412.0 SRM) Grain 4
6.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
5.92 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
4.32 oz Caraaroma (130.0 SRM) Grain 7
3.20 oz Rye, Flaked (2.0 SRM) Grain 8
2.32 oz Carapils (Briess) (1.5 SRM) Grain 9
2.32 oz Black (Patent) Malt (500.0 SRM) Grain 10
1 lbs Smoked Malt (Homemade) (9.0 SRM) Grain 11
5.12 oz Caramunich II (Weyermann) (63.0 SRM) Grain 12
1 lbs Maple Syrup (35.0 SRM) Sugar 13
8.00 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 14
3.00 oz Willamette [5.5%] - Boil 60 min Hops 15
0.15 oz Columbus (Tomahawk) [14.2%] - Boil 60 min Hops 16
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 17
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 18

Notes

Original OG: 1.064-1.065 This recipe OG: 1.064 OG: 1.060 Original FG: 1.017-1.018 This recipe OG: 1.017-1.018 FG: 1.0 Original ABV: 6.2% This recipe ABV: 6.2% ABV: Maple Syrup (Grade A Dark) = 1lb. Maple Syrup (Grade A Dark) 08/16/2020 - Brewed Original Recipe (5 gallons): 8 oz. of maple syrup BeerSmith Recipe (10 galons): 14.4 oz. of maple syrup. Original Recipe (5 gallons) 1 oz. Northern Brewer @ 9% (9 AAU) (31 IBU) BeerSmith Recipe (10 gallons): 1.69 oz. @ 9% (23.5 IBU) Original Recipe (5 gallons): 5 oz. peat smoked malt BeerSmith Recipe (10 gallons): 9.6 oz. Smoked Maple Porter (BYO) five gallons, extract with grains; OG: 1.064–1.065;  FG: 1.017–1.018; SRM: 100; IBUs: 31 ABV: 5.9%

Ingredients: •10 oz. British chocolate malt •10 oz. U.S. crystal malt (80° L) •5 oz. British peated malt •4 oz. black malt •6.5 lbs. Muntons light DME •8 oz. malto-dextrin •8 oz. maple syrup •9.0 AAU Northern Brewer (1 oz. @ 9% alpha acid) (bittering) •1 tsp. Irish moss •Wyeast 1968 (Special London) or White Labs WLP002 (English Ale) •1/2 cup Muntons extra-light DME •2/3 cup maple syrup Step by step: Bring 1 gal. of water to 160° F, add grain and hold for 30 min. at 150° F. Strain grain into brewpot and sparge with one gal. of 168° F water. Add DME, malto-dextrin, maple syrup and bittering hops. Bring volume to 2.5 gal. Boil for 45 min., add Irish moss. Boil for 15 min., remove pot from stove. Chill wort, strain into fermenter, add water to 5-1/8 gallons. Add yeast when wort has cooled to 80° F. Ferment at 70° F for 5 days, then rack into carboy. Ferment until gravity has been reached and beer has cleared (3 weeks). Prime and bottle. Carbonate at 70° for 3–4 weeks. 

All-grain: Acidify mash water to below 7.2 pH.  Mash 10 lbs. British 2-row pale malt and the specialty grains in 4 gal. of water at 154° F for 90 min.  Sparge with 5 gal. of water at 5.7 pH and 168° F.  Total boil is 90 minutes. Add 7.1 AAU of bittering hops for the last 60 minutes. Add the Irish moss as indicated by the extract recipe.

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