Category: 13 – Porter
Brewer: Dan Martich
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 49.9 IBUs | 37.0 SRM | 1.066 | 1.015 | 6.7 % |
| Actuals | 1.066 | 1.018 | 6.3 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Pre-Prohibition Porter | 27 | 1.046 - 1.06 | 1.01 - 1.016 | 20 - 30 | 18 - 30 | 2.4 - 2.7 | 4.5 - 6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 11 lbs | 72.13 |
| Amber Malt | 1.75 lbs | 11.48 |
| Brown Malt | 1.75 lbs | 11.48 |
| Black (Patent) Malt | 12 oz | 4.92 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Columbus/Tomahawk/Zeus (CTZ) | 1 oz | 60 min | Boil | Pellet | 14 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Yeast Nutrient | 1.00 tsp | 10 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London Ale Yeast (1028) | Wyeast Labs | 75% | 60°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Saccharification | 152°F | 60 min |
| Mash Out | 165°F | 10 min |
Download
| Download this recipe's BeerXML file |
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