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201301_Porter Chocolate

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: 201301_Porter Chocolate	Brewer: josem	Brew Date: 1/19/2038
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 23 l	Boil Length: 60 min.	Target Volume: 19 l
Style	Name: Robust Porter	Category: Porter - 12B	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Munich Malt	4 kg	9 °L	1.037	1.049	83%
Chocolate Malt	400 g	350 °L	1.034	1.004	8%
CaraRed	200 g	60 °L	1.035	1.002	4%
CaraRed	200 g	120 °L	1.035	1.002	4%
Total	4 kg 800.00 g	33 SRM		1.058

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Styrian Goldings (Slovenia)	35 g	4.8	Boil	60 min.	Pellet	26
Total	35.00 g					26

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Nottingham	75	Low	57 °C	70 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: 201301_Porter Chocolate	Brewer: josem	Brew Date: 1/19/2038
	Boil Volume: 23 l	Units: metric	Thermal Loss: 3°C
	Mash Efficiency: 75%	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	7.20 l	70.3 °C	1.50
Total		1 hour		7.20 l (runoff: 6.48 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	76.7 °C	16.52 l	76.7 °C
Total	0 min		16.52 l

Type

all-grain

OG

1.058

style
1.048 - 1.065

FG

1.014

style
1.012 - 1.016

Color

33 SRM

style
22 - 35

IBU

26

style
25 - 50

ABV

5.8%

style
4.8 - 6.5

Cal.

192

per 12oz.