Brown Porter recipe with 1/3 of the base malt as smoke malt, and Carafa III-Dehusked for the dark malt.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoke Porter Dec 2016
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 38.1 SRM
Estimated IBU: 32.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.50 gal Boston, MA Water 1 -
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 4 44.4 %
2 lbs Brown Malt (65.0 SRM) Grain 5 17.8 %
1 lbs 8.0 oz Smoked Malt (Briess - Cherry) (9.0 SRM) Grain 6 13.3 %
1 lbs 8.0 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 7 13.3 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 8 4.4 %
8.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 9 4.4 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 10 2.2 %
1.00 oz Fuggle [4.50 %] - Boil 60.0 min Hop 11 15.1 IBUs
1.00 oz Fuggle [4.50 %] - Boil 30.0 min Hop 12 11.6 IBUs
1.00 oz Fuggle [4.50 %] - Boil 10.0 min Hop 13 5.5 IBUs
1.0 pkg S-04 [23.66 ml] Yeast 14 -
Mash Schedule: 154F, Mash Out, Batch Sparge
Total Grain Weight: 11 lbs 4.0 oz
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Name Description Step Temperat Step Time
Mash Step Add 15.06 qt of water at 167.4 F 154.0 F 60 min
Mash Step Add 9.00 qt of water at 195.9 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.58gal) of 168.0 F water
Notes:
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Brewed 12/10/16. Mash temp a bit low - maybe 151F - 152F.
Got 7 gallons of 1.049 wort, and 5.9 gallons of 1.054 wort. 5.5 gallons into the fermenter at 110F, allowed to cool in the 25F ambient air, pitched rehydrated yest when 66F. Active fermentation ~20 hours later.
12/24/16: Kegged with sugar, aiming for 2.25 volumes.
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