Smoked Porter 1 - all grain 27L 
All Grain Recipe
Submitted By: nos812 (Shared)
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| Brewer: Norm Osborne | |
| Batch Size: 7.13 gal | Style: Robust Porter (12B) |
| Boil Size: 10.60 gal | Style Guide: BJCP 2008 |
| Color: 32.7 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
| Bitterness: 30.9 IBUs | Boil Time: 90 min |
| Est OG: 1.064 (15.6° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.018 SG (4.7° P) | Fermentation: Ale, Single Stage |
| ABV: 6.0% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 5.28 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs 0.55 oz |
Smoked Malt (Weyermann) (2.5 SRM) |
Grain |
2 |
| 14.28 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
3 |
| 12.41 oz |
Chocolate Malt (Thomas Fawcett) (508.0 SRM) |
Grain |
4 |
| 2.28 oz |
Black Malt (Thomas Fawcett) (660.0 SRM) |
Grain |
5 |
| 2.28 oz |
Roasted Barley (Thomas Fawcett) (659.9 SRM) |
Grain |
6 |
| 1.03 oz |
Chinook [11.1%] - Boil 90 min |
Hops |
7 |
| 0.41 oz |
Willamette [4.7%] - Boil 15 min |
Hops |
8 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.2 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
10 |
Notes
Started with 40L in pot. Mashed at 68 deg. 1st ag brew done after work. This Recipe Has Not Been Rated
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