American Porter – All Grain GONE

Statistics

Comments

39 Qt = 9.75 gal After primary fermentation, the plan is to split the batch into two 5 gallon carboys. Cold-extract coffee w/ lemon zest in one and vanilla bean soaked in bourbon in the other. Quantities to be determined.

Malts and Grains

Amount Malt/Grain %
23.00 pounds Pale Malt (2 Row) US 76.7%
3.00 pounds German Light Munich Malt 10%
1.75 pounds Crystal 40, 2-Row, (Great Western) 5.8%
1.25 pounds Chocolate (Briess) 4.2%
1.00 pounds Black (Patent) Malt 3.3%
30.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
4.50 ounces East Kent Goldings (EKG) 60 min 5.0%
2.00 ounces Fuggle 15 min 5.0%
1.50 ounces East Kent Goldings (EKG) 0 min 5.0%
8.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Safale Fermentis US-05 35 gr

Equipment Profile My Equipment [cegolf]

Mash Profile Two Step Temperature Mash, Medium Bodied Beer

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 122°F Add 100% of mash water at 129° F / 54° C
2 Saccharification 45 min. 154°F Heat to 154° F / 68° over 15 minutes
3 Mash Out 10 min. 168°F Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Fermentation and Aging

Primary:
4 days @ 67° F
Secondary:
10 days @ 67° F
Tertiary:
7 days @ ° F
Age:
30 days @ 65° F

BYO Black Widow Porter

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 10    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 9.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 13.2    
Post-Boil Amount: 12    
Boil Time: 90    
OG: 1.0680000 / 16.6° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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