Porter |
Type: All Grain | Date: 4/16/2003 |
Batch Size: 5.00 gal | Brewer: Brad Smith |
| Boil Size: 5.00 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 40.0 | Brewhouse Efficiency: 72.00 |
| Taste Notes: Smooth tasting complex English porter. A bit on the "robust" side. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 8.00 lb | Pale Malt (2 Row) Bel (3.2 SRM) | Grain | 72.73 % | | 1.00 lb | Black (Patent) Malt (500.0 SRM) | Grain | 9.09 % | | 1.00 lb | Caramel/Crystal Malt - 10L (10.0 SRM) | Grain | 9.09 % | | 0.50 lb | Chocolate Malt (350.0 SRM) | Grain | 4.55 % | | 0.50 lb | Munich Malt - 10L (10.0 SRM) | Grain | 4.55 % | | 2.00 oz | Fuggles [4.50 %] (60 min) | Hops | 28.8 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: 1.056 SG | Measured Original Gravity: 1.054 SG |
| Est Final Gravity: 1.018 SG | Measured Final Gravity: 1.018 SG |
| Estimated Alcohol by Vol: 4.90 % | Actual Alcohol by Vol: 4.69 % |
| Bitterness: 28.8 IBU | Calories: 244 cal/pint |
| Est Color: 44.9 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 11.00 lb |
| Sparge Water: 0.93 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Medium Body| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Mash In | Add 13.75 qt of water at 165.9 F | 154.0 F | | 10 min | Mash Out | Add 8.80 qt of water at 193.1 F | 168.0 F | |
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| Mash Notes: |
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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