Copy of Poor Richard's Ale
Brown Porter

 

Type: All Grain

 Date: 1/18/2006

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 7.58 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 59.11 %
2.75 lb Corn, Flaked (1.3 SRM) Grain 19.12 %
1.75 lb Biscuit Malt (23.0 SRM) Grain 12.17 %
1.00 lb Special Roast (50.0 SRM) Grain 6.95 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 0.90 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 8.5 IBU
0.75 oz Goldings, East Kent [5.00 %] (45 min) Hops 11.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 13.0 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.25 lb Molasses (80.0 SRM) Sugar 1.74 %
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.075 SG

 Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.50 % Actual Alcohol by Vol: 7.46 %
Bitterness: 33.1 IBU Calories: 342 cal/pint
Est Color: 19.0 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 14.13 lb
Sparge Water: 6.00 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
 

My Mash
Step Time Name Description Step Temp
60 min Step Add 14.13 qt of water at 168.9 F 154.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 0.0 days
Storage Temperature: 0.0 F  
 

Notes
Add molasses with 15 minutes left in the boil.

First place 2006 California State Fair

Created with BeerSmith