Dave's Porter
| 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 |
| 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 |