21.H. Brown Porter 150

All Grain Recipe

Submitted By: BrewBama (Shared)
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Brewer: Dwain
Batch Size: 5.50 galStyle: English Porter (13C)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 21.3 SRMEquipment: 1. Infussion (with HERMS @73%)
Bitterness: 29.7 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: 2. Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: 1. Ale
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal 1. Distilled Water deoxygenated 4 1/2 tsp ea bread yeast and table sugar (2 gram/gal ea) Water 1
8 lbs 13.00 oz Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 2
10.00 oz Brown Malt (Crisp) (65.0 SRM) Grain 3
0.50 tsp Brewtan B (Mash 60 min) Misc 4
1.00 tsp Calcium Chloride (Mash 60 min) Misc 5
0.13 tsp Phosphoric Acid 10% (add to total brewhaus liquor) (Mash 60 min) Misc 6
12.00 oz Crystal 75, 2-Row, (Great Western) [Steep] (75.0 SRM) Grain 7
8.00 oz Chocolate Malt (Simpsons) [Steep] (400.0 SRM) Grain 8
1.20 oz First Gold [7.5%] - Boil 60 min Hops 9
1.75 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
0.33 oz First Gold [7.5%] - Boil 10 min Hops 12
1.4 pkgs London ESB English Style Ale Yeast (Lallemand #-) Yeast 13

Taste Notes

From the Bible pg 169 of Homebrew Beer by Greg Hughes Hoppy-lite 
Profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=100. Similar to the 'Hoppy' profile but with less Sulphate in order to go easy on accentuating bitterness / dryness. Used in some English styles. Batch Vol: 6.50 gal Calcium: 109.0 ppm - Magnesium: 0.0 ppm Sodium: 0.0 ppm - Sulfate: 156.6 ppm Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm Residual Alkalinity: -77.9 ppm Sulfite/Chloride Ratio: 2.02

Notes

1. ONLY mash malts/grains that require it. DO NOT mash malts that don’t require it. (Dark Crystal and Roast malts.) They screw with pH. Hold Dark Crystal and Roast malts to Mash Out (15 minutes)/Sparge (15 minutes). (30 min hot steep) 2. After deoxygenating with 2g/gal ea yeast and sugar, pretreat total brewhaus liquor to ~5.5 pH. I use 1/8 tsp 10% Phosphoric Acid in 9 gal Distilled Water. Add 1/2 tsp Brewtan B hydrated to 5 gal. strike liquor only prior to mash in. Sparge with 4 gal reserved brewhaus liquor. 3. Adjust Mash with 1 tsp CaCl, or 1 tsp Gypsum, or a combo of the two to equal 1 tsp total. Add direct to MLT on top of grain. (~50 ppm Ca in 5 gal mash volume). Use calcium sulfate in English styles, calcium chloride in German, Czech, and Belgian styles, and a mix of the two in American styles. Avoid sulfates when using noble hops. 4. Add any other salt additions to the boil targeting post boil volume concentration.

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