Newtown Tribute Porter #105

All Grain Recipe

Submitted By: DougR (Shared)
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Brewer: Doug Routledge
Batch Size: 5.00 gal	Style: Brown Porter (12A)
Boil Size: 6.66 gal	Style Guide: BJCP 2008
Color: 24.4 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.7 IBUs	Boil Time: 75 min
Est OG: 1.062 (15.2° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs 4.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	2
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	4
8.00 oz	Oats, Flaked (1.0 SRM)	Grain	5
2.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	6
1.00 oz	Goldings, East Kent [4.4%] - Boil 60 min	Hops	7
0.75 oz	Willamette [4.7%] - Boil 30 min	Hops	8
2.00 tsp	Irish Moss (Boil 20 min)	Misc	9
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	10
0.75 oz	Willamette [4.7%] - Steep 5 min	Hops	11
0.25 oz	Willamette [4.7%] - Steep 0 min	Hops	12
1.0 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	13

Taste Notes

Kegged on 1/1/2013 and the porter taste pretty good. Has a nice chocolate tone. On 1/27/2013 Tasted porter out of the keg and it is very good. Nice choclatey flavor and about the right amount of toastiness. Not sure I would change anything 2/13/2013 Very nice porter.

Notes

Transfer to secondary on 12/21/2012 and kegged on 1/1/2013. Mash in 14.8 qts of 172F water to grains = 152F wanted 155F so added another gallon of boiling water to mash to get to 156F. Begin mash out to 168F and took 10 minutes to sparge with 172F sparge water. Collected 7 gallons of wort to boil pot Boil for 15 minutes then add 60 minute hops. Add irish moss last 20 minutes and yeast nutrient last 10 minutes of boil.

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