CCB Porter
Robust Porter

 

Type: All Grain

 Date: 10/2/2008

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 12.43 gal Asst Brewer:
Boil Time: 70 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.02
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
19.50 lb Maris Otter - 2007 BC Group Buy (2.6 SRM) Grain 74.29 %
3.00 lb Munich Malt (8.0 SRM) Grain 11.43 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.62 %
1.00 lb Pale Chocolate (200.0 SRM) Grain 3.81 %
0.75 lb Black (Patent) Malt (500.0 SRM) Grain 2.86 %
3.00 oz Williamette [4.50 %] (60 min) Hops 21.4 IBU
2.00 oz Williamette [4.50 %] (20 min) Hops 8.6 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
4.19 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.067 SG

 Measured Original Gravity: 1.067 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.80 % Actual Alcohol by Vol: 6.92 %
Bitterness: 30.0 IBU Calories: 302 cal/pint
Est Color: 28.3 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 26.25 lb
Sparge Water: 7.83 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
 

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 166.3 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.2
Pressure/Weight: 9.0 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
After primary, split batch. Keg five gallons and rack the other five gallons onto bourbon soaked oak chips for two weeks.

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