Meehan Black 
All Grain Recipe
Submitted By: bp1222 (Shared)
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Brewer: David Walker | |
Batch Size: 5.30 gal | Style: Robust Porter () |
Boil Size: 6.32 gal | Style Guide: BJCP 2008 |
Color: 32.0 SRM | Equipment: 5 Gal Batch / 7 Gal Mash |
Bitterness: 28.6 IBUs | Boil Time: 60 min |
Est OG: 1.061 (14.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.30 gal |
Durham, NC |
Water |
1 |
10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
10 lbs 5.88 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
14.89 oz |
Caramel Malt - 20L (Briess) (20.0 SRM) |
Grain |
4 |
14.89 oz |
Munich 20L (Briess) (20.0 SRM) |
Grain |
5 |
10.63 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
6 |
6.38 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
7 |
0.75 oz |
Fuggles [4.5%] - Boil 60 min |
Hops |
8 |
0.75 oz |
Willamette [5.5%] - Boil 60 min |
Hops |
9 |
0.25 oz |
Fuggles [4.5%] - Boil 15 min |
Hops |
10 |
0.25 oz |
Willamette [5.5%] - Boil 15 min |
Hops |
11 |
5.00 oz |
Ginger Root (Boil 12 min) |
Misc |
12 |
1.0 pkgs |
Thames Valley Ale (Wyeast Labs #1275) |
Yeast |
13 |
Notes
Ginger is added, in batch, with a dash of everclear for secondary.This Recipe Has Not Been Rated