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porter3

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: porter3	Brewer: bhardie	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 6.5 gal.	Boil Length: 90 min.	Target Volume: 5.5 gal.
Style	Name: Robust Porter	Category: Porter - 12B	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Maris Otter	10 lbs.	3 °L	1.038	1.052	80%
American Crystal 40L	1 lbs.	40 °L	1.034	1.005	8%
Pale Chocolate Malt	8 oz.	180 °L	1.034	1.002	4%
Black Patent Malt	8 oz.	500 °L	1.025	1.002	4%
Flaked Oats	8 oz.	3 °L	1.032	1.002	4%
Total	12 lbs. 8.00 oz.	29 SRM		1.063

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Williamette (Usa)	1.75 oz.	6	Boil	60 min.	Pellet	40
Williamette (Usa)	0.75 oz.	6	Boil	15 min.	Pellet	9
Williamette (Usa)	0.5 oz.	6	Boil	0 min.	Pellet	0
Total	3.00 oz.					49

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
American Ale 1056	75	Low/Med	60 °F	72 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: porter3	Brewer: bhardie	Brew Date:
	Boil Volume: 6.5 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	4.69 gal.	168.6 °F	1.50
Total		1 hour		4.69 gal. (runoff: 2.81 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	4.88 gal.	168.6 °F
Total	1 hour		4.88 gal.

Type

all-grain

OG

1.063

style
1.048 - 1.065

FG

1.016

style
1.012 - 1.016

Color

29 SRM

style
22 - 35

IBU

49

style
25 - 50

ABV

6.2%

style
4.8 - 6.5

Cal.

209

per 12oz.