Copy of Porter's Porter (1)
Brown Porter

 

Type: All Grain

 Date: 8/27/2013

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
5.00 gm Chalk (Mash 60.0 min) Misc
3.00 gm Baking Soda (Mash 60.0 min) Misc
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 %
5.00 gm Chalk (Boil 90.0 min) Misc
3.00 gm Baking Soda (Boil 90.0 min) Misc
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
4.19 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.88 % Actual Alcohol by Vol: 5.08 %
Bitterness: 25.3 IBU Calories: 226 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: 2.4
Pressure/Weight: 8.2 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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