Batch 2 of Dave's Porter
| Dates |
| Date Brewed: | Jan 18, 2015 | Date Racked: | Jan 18, 2015 |
| Date Packaged: | Jan 18, 2015 | Date Ready: | Jan 18, 2015 |
| Selected Style and Target Specs |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.012 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 22.0 SRM | Maximum Color: | 35.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.50 US gals | Actual Wort Volume Before Boil: | 7.50 US gals |
| Target Wort Volume After Boil: | 7.00 US gals | Actual Wort Volume After Boil: | 8.50 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.044 SG | Actual Pre-Boil Gravity: | -No Record- |
| Target OG: | 1.053 SG | Actual OG: | -No Record- |
| Target FG: | 1.016 SG | Actual FG: | -No Record- |
| Target Apparent Attenuation: | 69.0 % | Actual Apparent Attenuation: | 0.0 % |
| Target ABV: | 4.9 % | Actual ABV: | 0.0 % |
| Target ABW: | 3.8 % | Actual ABW: | 0.0 % |
| Target IBU: (using Tinseth): | 28.6 IBU | Actual IBU: | 34.8 IBU |
| Target Color: (using Morey): | 28.3 SRM | Actual Color: | 28.3 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 0.0 % |
| Target Fermentation Temp: | 64 ˚F | Actual Fermentation Temp: | 64 ˚F |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 12lb 8oz | 86.2 % | 3.2 | In Mash/Steeped |
| UK Chocolate Malt | 1lb 0oz | 6.9 % | 64.3 | In Mash/Steeped |
| UK Dark Crystal | 8.00 oz | 3.4 % | 5.5 | In Mash/Steeped |
| US Carapils Malt | 8.00 oz | 3.4 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Cascade | 4.5 % | 1.50 oz | 19.6 | Loose Pellet Hops | 60 Min From End |
| US Cascade | 4.5 % | 1.50 oz | 8.9 | Loose Pellet Hops | 10 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast Nutrient | 0.18 oz | In Mash |
| Whirlfloc Tablet | 0.18 oz | In Boil |
| Yeasts |
| Yeast Strain | Amount | Used |
| Wyeast 1968-London ESB Ale | 1 pack |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.400000 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride (ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 153 ˚F | 60 |
| General Notes |
| Mash Notes |
| Boil Notes |
| Fermentation Notes |
| Packaging Notes |
| Tasting Notes |