Sticky Toad 3

All Grain Recipe

Submitted By: jmalex (Shared)
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Batch Size: 11.00 galStyle: Robust Porter (12B)
Boil Size: 12.44 galStyle Guide: BJCP 2008
Color: 40.1 SRMEquipment: My Equipment
Bitterness: 39.8 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3
1 lbs Chocolate Malt (450.0 SRM) Grain 4
1 lbs Honey Malt (25.0 SRM) Grain 5
1 lbs Pale Chocolate Malt (225.0 SRM) Grain 6
2.00 oz Nugget [13.0%] - Boil 45 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.00 oz Goldings, East Kent [7.0%] - Boil 0 min Hops 9
2.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 10
2.00 tsp Yeast Nutrient (Primary 3 days) Misc 11
3 lbs Honey (1.0 SRM) Sugar 12

Notes

Mash at 152°. Pitch 4L starter. Ferment at 62°.

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