Old School Porter 5g
Brown Porter

 

Type: All Grain

 Date: 2/27/2010

Batch Size: 5.00 gal

 Brewer: Adam Ross
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 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
6.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 77.14 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.43 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.71 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 2.86 %
0.25 lb Smoked Malt (2.0 SRM) Grain 2.86 %
1.25 oz Goldings, US [4.90 %] (60 min) Hops 23.1 IBU
0.50 oz Goldings, US [4.90 %] (10 min) Hops 3.4 IBU
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 500 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.045 SG

 Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 4.28 % Actual Alcohol by Vol: 3.52 %
Bitterness: 26.5 IBU Calories: 223 cal/pint
Est Color: 25.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 8.75 lb
Sparge Water: 4.35 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.81 qt of water at 168.7 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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