MC Porter

All Grain Recipe

Submitted By: Mang (Shared)
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Brewer: Mike Caffee
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.27 galStyle Guide: BJCP 2008
Color: 30.7 SRMEquipment: 10 gal cooler
Bitterness: 39.0 IBUsBoil Time: 90 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
1 lbs 12.00 oz Munich Malt (9.0 SRM) Grain 2
12.00 oz Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
1.00 oz Northern Brewer [9.9%] - Boil 60 min Hops 7
0.25 oz Willamette [5.3%] - Boil 60 min Hops 8
0.75 oz Willamette [5.3%] - Boil 30 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 tsp Wyeast Yeast Nutrient (Boil 10 min) Misc 11
0.75 oz Goldings, East Kent [7.2%] - Boil 0 min Hops 12
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 13

Notes

Mash at 153 degree F. Use a water bath. During the anaerobic cycle; water bath may need 4° less than the desired fermenter temperature of 67° F.

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