Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Brown Porter – All Grain GONE

Batch #:

IZ009

Batch Size:

5 gallons

Conditioning:

Bottles

Brew Date:

July 6, 2008

Statistics

OG:

1.060 14.7° P

Reading 1:

1.020 5.1° P at 8 days

FG:

1.016 4.1° P

Real Extract:

6° P

Attenuation:

72.1% Apparent – 59.2% Real

Color:

30.6 SRM

IBU:

BU/GU:

0.33

ABV:

5.9%

ABW:

4.6%

Calories:

200 12 oz

General Info

Recipe derived from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Southern English Browns are characterized by a sweeter palate with no hop flavor or aroma. A bigger version of mild, beers in this style have plenty of caramel flavor.

Malts and Grains

Amount	Malt/Grain	% of Grist
7.00 pounds	British Maris Otter Pale Malt	72.3%
1.00 pounds	Crystal Malt 80L	10.3%
0.68 pounds	Crystal Malt 120L	7%
0.50 pounds	Belgian Special B Malt	5.2%
0.40 pounds	German Carafa II	4.1%
0.10 pounds	British Chocolate Malt	1%
9.68 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Styrian Golding	60 min	Bittering	Boil	Pellets	5.0%
1.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Form	Amount
English Ale (WLP002)	White Labs	Liquid	1000 ml starter or slurry

Procedure

Single infusion mash at 153° for 60 minutes.
Sparge to collect 6 gallons of wort.
60 minute boil, adding hops according to schedule.

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

14 days @ 68° F

Age:

35 days @ 60° F

Brown Eyed

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	3.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	60
OG:	1.060 / 14.7° P
Mash PH:
Boil PH:

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Log: Brown Eyed