Brown Porter BYO

Brew Type: All Grain Date: 1/24/2004
Style: Brown Porter Brewer: Andrew Clark
Batch Size: 5.55 gal Assistant Brewer:
Boil Volume: 7.01 gal Boil Time: 60 min
Equipment: Andrew's Mash Equipment Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 35.0

Ingredients
Amount Item Type % or IBU
8.49 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.5 %
1.10 lb Caramel/Crystal Malt - 80L (73.6 SRM) Grain 10.8 %
0.57 lb Chocolate Malt (456.9 SRM) Grain 5.6 %
1.94 oz Fuggles [4.5%] (60 min) Hops 30.0 IBU
0.53 oz Fuggles [4.5%] (15 min) Hops 4.1 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.049 SG (1.040-1.050 SG) Measured Original Gravity: 1.047 SG
Estimated Final Gravity: 1.012 SG (1.008-1.014 SG) Measured Final Gravity: 1.008 SG
Estimated Color: 26.5 SRM (20.0-35.0 SRM) Color [Color]
Bitterness: 34.1 IBU (20.0-30.0 IBU) Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 4.8 % (3.8-5.2 %) Actual Alcohol by Volume: 5.1 %
Actual Calories: 205 cal/pint


Mash Profile
Name: Single Infusion, Medium Body, No Mash Out Mash Tun Weight: 7.72 lb
Mash Grain Weight: 10.16 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.13 gal Adjust Temp for Equipment: No

Name Description Step Temp Step Time
Mash In Add 12.70 qt of water at 165.9 F 154.0 F 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.5 vols)
Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.1 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F