Dave's Porter

Selected Style and Target Specs
12B-Porter-Robust Porter

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
Wort Volume Before Boil: 7.50 US gals Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.0 qts
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.055 SG
Expected FG: 1.017 SG Apparent Attenuation: 69.0 %
Expected ABV: 5.2 % Expected ABW: 4.0 %
Expected IBU: (using Tinseth): 33.1 IBU Expected Color: (using Morey): 31.4 SRM
BU:GU ratio: 0.60 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 ˚F


Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 11lb 0oz 84.6 % 3.3 In Mash/Steeped
UK Chocolate Malt 1lb 0oz 7.7 % 75.0 In Mash/Steeped
UK Dark Crystal 8.00 oz 3.8 % 6.5 In Mash/Steeped
US Carapils Malt 8.00 oz 3.8 % 0.1 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Cascade 4.5 % 1.50 oz 22.8 Loose Pellet Hops 60 Min From End
US Cascade 4.5 % 1.50 oz 10.3 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


Recipe Notes