Porter 2 |
Type: All Grain | Date: 8/28/2006 |
Batch Size: 5.00 gal | Brewer: Brad Smith |
| Boil Size: 6.82 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brad Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 30.0 | Brewhouse Efficiency: 72.00 |
| Taste Notes: Probably too robust - borders on a stout. Needs a bit less black patent malt next time. Still a very good beer, though. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 7.00 lb | Pale Malt (2 Row) Bel (3.2 SRM) | Grain | 80.00 % | | 0.75 lb | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 8.57 % | | 0.50 lb | Chocolate Malt (350.0 SRM) | Grain | 5.71 % | | 0.25 lb | Black (Patent) Malt (500.0 SRM) | Grain | 2.86 % | | 0.25 lb | Munich Malt - 10L (10.0 SRM) | Grain | 2.86 % | | 1.50 oz | Goldings, B.C. [5.00 %] (60 min) (First Wort Hop) | Hops | 32.6 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 10.00 gm | Gypsum (Calcium Sulfate) (Mash 60.0 min) | Misc | | | 1 Pkgs | English Ale (White Labs #WLP002) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.045 SG | Measured Original Gravity: 1.054 SG |
| Est Final Gravity: 1.015 SG | Measured Final Gravity: 1.017 SG |
| Estimated Alcohol by Vol: 3.95 % | Actual Alcohol by Vol: 4.82 % |
| Bitterness: 32.6 IBU | Calories: 243 cal/pint |
| Est Color: 27.8 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Full Body, No Mash Out | Total Grain Weight: 8.75 lb |
| Sparge Water: 5.39 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Single Infusion, Full Body, No Mash Out| Step Time | Name | Description | Step Temp |
|---|
| 45 min | Mash In | Add 10.94 qt of water at 182.1 F | 158.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.3 |
| Pressure/Weight: 10.6 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 41.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
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