Recipe: Triple B Lizard Porter
Specifics
Reference
Style:
Contributor: RHBC 
Yield: 5 gallons
Reference
Color (SRM/EBC):
30.6/60.3
Bitterness (Calc): 25.9 IBU
BU/GU: 0.29
Calories: 298 (12 ounces)
ABV: 8.4%
ABW: 6.6%
OG: 1.089
OG (Plato): 21.34° P
FG: 1.026
FG (Plato): 6.57° P
Real Extract: 9.24° P
App. Atten.: 69.2%
Real Atten.: 56.7%
General Information
Method: All Grain
Source: Greg Geiger
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
11.50 pounds 72.9% of grist
2.50 pounds 15.9% of grist
0.63 pounds 4% of grist
0.38 pounds 2.4% of grist
0.38 pounds 2.4% of grist
0.25 pounds 1.6% of grist
0.13 pounds 0.8% of grist
15.77 pounds 100% of grist
Adjuncts
0.25 pounds Molasses  
Non-Fermentables
1/4 tsp. Irish Moss @ 15 minutes (Boil)  
Reference
Hops
Reference
Yeast
Wyeast European Ale (1138) — Liquid — 900 ml starter
Procedure
Mash Profile
Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 0.00 lb
Mash Grain Weight: 15.75 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 2.99 gal Adjust Temp for Equipment: FALSE

 

Name Description Step Temp Step Time
Mash In Add 4.92 gal of water at 163.7 F 152.0 F 75 min
Fermentation
Primary: 7 days @ 65° F
Secondary: 7 days @ 65° F
Age: 28 days @ 55° F
Notes

Can use White Labs WLP 011 European Ale yeast. Starter and oxygenate, if possible.

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Awards & Competitions
Entry Name: Triple B Lizard Porter
Competition: Colorado State Fair Foamfest
Date: Aug 29, 2009
Style: Baltic Porter
Place: 2nd (Silver)
Entry Name: Triple B Lizard Porter
Competition: Colorado State Fair Foamfest
Date: Aug 29, 2009
Style: Wood-Aged Beer
Place: 2nd (Silver)