Copy of Porter's Porter (6)
Brown Porter

 

Type: All Grain

 Date: 11/20/2010

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.01 %
1.50 lb Brown Malt (65.0 SRM) Grain 7.59 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.59 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 3.80 %
1.25 oz Magnum [10.00 %] (60 min) Hops 22.4 IBU
1.00 oz Goldings, U.S. [4.50 %] (10 min) Hops 2.9 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
3.00 gm Baking Soda (Boil 90.0 min) Misc
3.00 gm Baking Soda (Mash 60.0 min) Misc
4.19 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
5.00 gm Chalk (Boil 90.0 min) Misc
5.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.18 % Actual Alcohol by Vol: 5.22 %
Bitterness: 25.3 IBU Calories: 246 cal/pint
Est Color: 20.0 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 19.75 lb
Sparge Water: 7.87 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 161.0 F 152.0 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: 2.0
Pressure/Weight: 4.3 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 34.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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