Porter - Who's Your Taddy

All Grain Recipe

Submitted By: brownshk12 (Shared)
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Brewer: Doug Brown
Batch Size: 6.08 galStyle: Brown Porter (12A)
Boil Size: 6.82 galStyle Guide: BJCP 2008
Color: 24.1 SRMEquipment: Doug's equipment
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.23 gal Ale - 6 Medium/Dark (Brown/black) Water 1
4.15 g Chalk (Mash 60 min) Misc 2
1.54 g Salt (Mash 60 min) Misc 3
1.29 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.98 g Baking Soda (Mash 60 min) Misc 5
0.62 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
9 lbs 9.07 oz Golden Promise (2.5 SRM) Grain 7
1 lbs 0.02 oz Brown Malt (65.0 SRM) Grain 8
1 lbs 0.02 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9
10.11 oz Chocolate Malt (350.0 SRM) Grain 10
1.41 oz Fuggle [4.5%] - Boil 60 min Hops 11
0.91 tsp Irish Moss (Boil 10 min) Misc 12
0.61 oz Fuggle [4.5%] - Boil 10 min Hops 13
0.8 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 14

Taste Notes

- Exactly as John Palmer said--Great beer and is exactly what I think a porter should taste like. At three weeks it hasa slightly smoky taste, very balanced malt/bitter, a hint of sweetness, mouthfeel is quite tight with not much finish but I think this will change as it conditions over the next month or so.

Notes

- Mash water pH is 7.7 because of all the carbonates to offset the acidic, dark barley - Mash combined pH was 4.7 so added 0.5 tsps citric acid and reduced to 4.40-4.5 - Temp was low at 64-65 instead of desired 66.7C - Final runnings pH is 5.8 and OG is 1.025 - Pre-boil pH is 5.65 and OG is 1.045

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