Porter

Type: Extract

Date: 5/6/2005

Batch Size: 5.00 gal

Brewer: Brad Nixon

Boil Size: 4.08 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (5 Gallon)

Taste Rating(out of 50): 45.0

Brewhouse Efficiency: -

Taste Notes: A very choclaty and full taste. Good mouth feel.

Ingredients

Amount Item Type % or IBU

0.63 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.58 %

0.63 lb Chocolate Malt (350.0 SRM) Grain 6.58 %

0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.63 %

8.00 lb Pale Liquid Extract (8.0 SRM) Extract 84.21 %

0.50 oz Centennial [10.00 %] (60 min) Hops 13.7 IBU

0.50 oz Nugget [13.00 %] (60 min) Hops 17.8 IBU

8.00 oz Malto-Dextrine (Boil 60.0 min) Misc

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

0.25 oz Cascade [5.50 %] (15 min) (Aroma Hop-Steep) Hops -

Beer Profile

Est Original Gravity: 1.059 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.015 SG

Estimated Alcohol by Vol: 5.68 %

Actual Alcohol by Vol: 4.82 %

Bitterness: 31.5 IBU

Calories: 233 cal/pint

Est Color: 33.1 SRM

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 10.00 lb

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Sierra Nevada Porter clone. Used yeast cake from secondary fermenter of Newcastle clone (British Ale yeast).

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