Tom's Flavor Savor

All Grain Recipe

Submitted By: SBrandon116 (Shared)
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Brewer: Steven Brandon
Batch Size: 5.50 galStyle: Robust Porter (12B)
Boil Size: 7.89 galStyle Guide: BJCP 2008
Color: 27.4 SRMEquipment: Steve's Tower System
Bitterness: 30.9 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs Vienna Malt (3.5 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1 lbs Munich Malt (9.0 SRM) Grain 5
8.00 oz Chocolate Malt (450.0 SRM) Grain 6
8.00 oz Smoked Malt (9.0 SRM) Grain 7
8.00 oz Wheat Malt, Dark (9.0 SRM) Grain 8
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 9
0.75 oz Northern Brewer [8.5%] - Boil 60 min Hops 10
0.75 oz Northern Brewer [8.5%] - Boil 20 min Hops 11
0.28 tsp Irish Moss (Boil 10 min) Misc 12
0.75 oz Cascade [5.5%] - Boil 2 min Hops 13
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 14
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 15
1.10 tsp Yeast Nutrient (Primary 3 days) Misc 16

Notes

This is a recipe from Gordon Strong via BYO mag Dec 2013

This Recipe Has Not Been Rated

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