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cream porter

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: cream porter	Brewer: RESSER	Brew Date: 11/7/2014
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 23 l	Boil Length: 60 min.	Target Volume: 20 l
Style	Name: Robust Porter	Category: Porter - 12B	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Pilsner Malt	1 kg 500 g	2 °L	1.035	1.020	27%
Briess Pale Ale Malt	1 kg 500 g	4 °L	1.034	1.019	27%
Caramel Wheat Malt	1 kg	46 °L	1.035	1.013	18%
Coffee Malt	500 g	150 °L	1.023	1.004	9%
Golden Naked Oats	500 g	10 °L	1.033	1.006	9%
Chocolate Malt	250 g	350 °L	1.034	1.003	5%
Flaked Barley	250 g	1 °L	1.032	1.003	5%
Total	5 kg 500.00 g	33 SRM		1.069

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Target (Uk)	7.5 g	12	Boil	60 min.	Pellet	12
Challenger (Uk)	8 g	6.5	Boil	30 min.	Pellet	6
Total	15.50 g					18

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Windsor	75	Low	64 °C	70 °C

Miscs Add

Misc	Type	Amount	Use	Time
Irish Moss	Fining	1 g	Boil	5 min.

Mash Information edit

Details	Name: cream porter	Brewer: RESSER	Brew Date: 11/7/2014
	Boil Volume: 23 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 90%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 22 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 1.25 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	17.21 l	75.2 °C	3.13
Total		1 hour		17.21 l (runoff: 10.34 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	17.21 l	75.2 °C
Total	1 hour		17.21 l

Type

all-grain

OG

1.069

style
1.048 - 1.065

FG

1.017

style
1.012 - 1.016

Color

33 SRM

style
22 - 35

IBU

18

style
25 - 50

ABV

6.8%

style
4.8 - 6.5

Cal.

229

per 12oz.