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 |
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