Graduation Porter 2

Brewer: Jim Eriksen
Batch Size: 6.08 gal	Style: Robust Porter (12B)
Boil Size: 9.79 gal	Style Guide: Osborn Brewing Kits
Color: 28.0 SRM	Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 16.7 IBUs	Boil Time: 90 min
Est OG: 1.057 (14.0° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.08 gal	Water for Graduation Porter	Water	1
2.64 g	Baking Soda (Mash 60 min)	Misc	2
0.69 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.24 g	Salt (Mash 60 min)	Misc	4
12 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
14.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6
10.04 oz	Chocolate Malt (350.0 SRM)	Grain	7
10.04 oz	Roasted Barley (300.0 SRM)	Grain	8
4.00 oz	Biscuit Malt (23.0 SRM)	Grain	9
0.50 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	10
0.30 tsp	Irish Moss (Boil 10 min)	Misc	11
0.50 oz	Chinook [13.0%] - Boil 10 min	Hops	12
0.50 oz	Sorachi Ace [12.0%] - Boil 5 min	Hops	13
1.0 pkgs	British Ale Yeast (Wyeast Labs #1098)	Yeast	14

BeerSmith™ Recipes and Web Editor