Project Description
Recipe provided by Tyler Aikens
| Batch Size: 5.00 gal | Style: American Porter (20A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 39.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain |
| Bitterness: 29.1 IBUs | Boil Time: 60 min |
| Est OG: 1.077 (18.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
| 8.00 oz | Special Roast (50.0 SRM) | Grain | 1 |
| 8.00 oz | Roasted Barley (300.0 SRM) | Grain | 2 |
| 1 lbs | Oats, Flaked (1.0 SRM) | Grain | 3 |
| 12.00 oz | Caramel/Crystal Malt – 40L (40.0 SRM) | Grain | 4 |
| 8.00 oz | Chocolate Malt (350.0 SRM) | Grain | 5 |
| 1 lbs | Caramel/Crystal Malt – 60L (60.0 SRM) | Grain | 6 |
| 12.00 oz | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 7 |
| 3 lbs | Munich Malt – 20L (20.0 SRM) | Grain | 8 |
| 6 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 9 |
| 1.00 oz | Sea Salt (Mash 10 min) | Misc | 10 |
| 1 lbs | Candi Sugar, Amber (75.0 SRM) | Sugar | 11 |
| 0.50 oz | Simcoe [13.0%] – Boil 60 min | Hops | 12 |
| 0.50 oz | Willamette [5.5%] – Boil 45 min | Hops | 13 |
| 0.50 oz | Willamette [5.5%] – Boil 15 min | Hops | 14 |
| 1 pkgs | Thames Valley Ale (Wyeast Labs #1275) | Yeast | 15 |
Project Details
- Date November 9, 2017
- Tags Member Recipe
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