22.I. TN Valley Porter

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: 21.2 SRMEquipment: 1. Infussion (with HERMS @73%)
Bitterness: 27.6 IBUsBoil Time: 60 min
Est OG: 1.042 (10.6° P)Mash Profile: 2. Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: 1. Ale
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal 1. Distilled Water Water 1
8 lbs Pale Malt (Great Western) (3.0 SRM) Grain 2
8.00 oz Brown Malt (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
8.00 oz Crystal 40, 2-Row, (Great Western) [Steep] (40.0 SRM) Grain 6
8.00 oz Crystal 120, 2-Row, (Great Western) [Steep] (120.0 SRM) Grain 7
8.00 oz Chocolate Malt [Steep] (350.0 SRM) Grain 8
1.00 oz Willamette [5.5%] - Boil 60 min Hops 9
2.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 10
1.00 oz Willamette [5.5%] - Boil 20 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.4 pkgs American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 13

Taste Notes

Post Boil Vol: 6.50 gal Calcium: 118.3 ppm - Magnesium: 0.0 ppm Sodium: 0.0 ppm - Sulfate: 178.9 ppm Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm Residual Alkalinity: -84.5 ppm Sulfite/Chloride Ratio: 2.31

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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