Richard the Ginger 
All Grain Recipe
Submitted By: bp1222 (Shared)
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Brewer: David Walker | |
Batch Size: 5.20 gal | Style: Robust Porter (12B) |
Boil Size: 7.15 gal | Style Guide: BJCP 2008 |
Color: 33.3 SRM | Equipment: Pot and Cooler (7 Gal/26.4 L) - All Grain |
Bitterness: 36.1 IBUs | Boil Time: 60 min |
Est OG: 1.075 (18.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
ABV: 7.8% | 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 |
12 lbs 2.55 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
1 lbs 1.46 oz |
Caramel Malt - 20L (Briess) (20.0 SRM) |
Grain |
4 |
1 lbs 1.46 oz |
Munich 20L (Briess) (20.0 SRM) |
Grain |
5 |
12.47 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
6 |
7.48 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
7 |
1.15 oz |
Fuggles [4.5%] - Boil 60 min |
Hops |
8 |
1.15 oz |
Willamette [5.5%] - Boil 60 min |
Hops |
9 |
0.40 oz |
Fuggles [4.5%] - Boil 15 min |
Hops |
10 |
0.38 oz |
Willamette [5.5%] - Boil 15 min |
Hops |
11 |
1.0 pkgs |
Thames Valley Ale (Wyeast Labs #1275) |
Yeast |
12 |
3.00 tbsp |
Ginger Root Extract (Secondary 2 weeks) |
Misc |
13 |
Notes
Ginger is added, in batch, with a dash of everclear for secondary.This Recipe Has Not Been Rated