Porter's Porter
Brown Porter

 

Type: All Grain

 Date: 2/28/2009

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 12.76 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
16 lbs Maris Otter - 2007 BC Group Buy (2.6 SRM) Grain 81.01 %
1 lbs 8.0 oz Brown Malt (65.0 SRM) Grain 7.59 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.59 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3.80 %
1.89 oz Willamette [6.00 %] (60 min) Hops 25.4 IBU
1.00 oz Willamette [6.00 %] (10 min) Hops 2.7 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
4.19 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.03 % Actual Alcohol by Vol: 5.08 %
Bitterness: 28.1 IBU Calories: 242 cal/pint
Est Color: 20.7 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 19.75 lb
Sparge Water: 8.38 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 7.00 gal of water at 162.3 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: -
Keg/Bottling Temperature: 34.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Named after Porter the cat who was named after my Robust Porter, thus completing the circle of life.

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