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#029 Port-al (13/04/14)

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: #029 Port-al (13/04/14)	Brewer: alistairfielden	Brew Date:
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 20 l	Boil Length: 60 min.	Target Volume: 22 l
Style	Name: Robust Porter	Category: Porter - 12B	Type: Ale
Notes	null

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Golden Promise	4 kg	2 °L	1.032	1.034	75%
British Crystal 25L	500 g	25 °L	1.034	1.005	9%
Roasted Barley	275 g	300 °L	1.025	1.002	5%
Chocolate Malt	250 g	350 °L	1.0276	1.002	5%
Flaked Wheat	190 g	2 °L	1.034	1.002	4%
Black Malt	150 g	500 °L	1.025	1.001	3%
Total	5 kg 365.00 g	35 SRM		1.045

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Perle (Germany)	47 g	6.8	Boil	60 min.	Whole	35
Perle (Germany)	47 g	6.8	Boil	30 min.	Whole	28
Wakatu	43 g	6.67	Boil	10 min.	Whole	16
Total	137.00 g					79

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
English Ale WLP002	72.5	Very High	68 °C	73 °C

Miscs Add

Misc	Type	Amount	Use	Time
Whirlfloc Tablet	Fining	0.5 g	Boil	10 min.

Mash Information edit

Details	Name: #029 Port-al (13/04/14)	Brewer: alistairfielden	Brew Date:
	Boil Volume: 20 l	Units: metric	Thermal Loss: 3°C
	Mash Efficiency: 70%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °C	Initial Grist Ratio: 1.50 l/kg	Absorption Rate: 0.15 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	8.05 l	69.0 °C	1.50
Total		1 hour		8.05 l (runoff: 7.24 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	68.3 °C	8.05 l	69.0 °C
Total	1 hour		8.05 l

Type

all-grain

OG

1.045

style
1.048 - 1.065

FG

1.012

style
1.012 - 1.016

Color

35 SRM

style
22 - 35

IBU

79

style
25 - 50

ABV

4.3%

style
4.8 - 6.5

Cal.

149

per 12oz.