Tango Charlie's Wreck Diver Holiday Porter 
Extract Recipe
Submitted By: TangoCharlie (Shared)
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| Brewer: Tango Charlie | |
| Batch Size: 5.00 gal | Style: Robust Porter (12B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 32.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 36.0 IBUs | Boil Time: 60 min |
| Est OG: 1.070 (17.1° P) | |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 7.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 gal |
Chicago, IL |
Water |
1 |
| 12.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
2 |
| 4.00 oz |
Coffee - Decaf (29.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 4.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
6 |
| 1 lbs 8.00 oz |
Honey (1.0 SRM) |
Sugar |
7 |
| 4.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
8 |
| 7 lbs |
Ultralight Malt Extract (3.0 SRM) |
Extract |
9 |
| 1.00 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
11 |
| 1.00 oz |
Cascade [5.5%] - Boil 1 min |
Hops |
12 |
| 1.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
13 |
| 10.00 ml |
Hazelnut Flavoring (Bottling 0 min) |
Misc |
14 |
Taste Notes
First taste was at bottling and prior to adding Hazelnut flavoring. Very smooth and definite coffee flavor.
11/1/14 - Roasty and coffee tastes. Very nice. Carbonation minimal still. Yeast forming on bottom of bottle.Notes
4 oz corn sugar boiled in 2 cups water and added at bottling. Hazelnut added at bottling.
The name 'Wreck Diver' comes from my Scuba background. Will soon be certified as a Master Scuba Diver Trainer with a specialty to teach wreck diving.This Recipe Has Not Been Rated
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