Decided the other day to do up a Brown Porter based off a past recipe that turned out ok but a bit thin,wrote it up on Beersmith,then i was having my oats for brekkie and i had a brain fart(again) so below is what i brewed Wednesday night,using a slightly different mash profile to what i normally do,fingers crossed. ;D
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Brown Porter Mk 2.
Brewer: Greg Power.
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 28.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.041 SG
Estimated Color: 44.7 EBC
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
3.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 69.0 %
0.60 kg Oats, Flaked (2.0 EBC) Grain 2 13.8 %
0.50 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 11.5 %
0.25 kg Chocolate Malt (886.5 EBC) Grain 4 5.7 %
30.00 g East Kent Goldings (EKG) [5.00 %] -@60 Boil Hop 5 18.3 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
40.00 g East Kent Goldings (EKG) [5.00 %] -@15 Boil Hop 7 12.1 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.35 kg
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Name Description Step Temperat Step Time
Mash In Add 11.84 l of water at 78.1 C 66.7 C 60 min
Mash Out Add 6.35 l of water at 97.2 C 75.6 C 10 min
Sparge: Fly sparge with 15.62 l water at 75.6 C
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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Pre Boil Volume : 29.0 litres.
Pre Boil Gravity : 1038.
Post Boil Volume : 24.5 litres.
Post Boil Gravity : 1047.
Pitched two packs of kit yeast from firdge @12.00hrs 29/10/2015,fermentation kicked off after 30 minutes. ;D
Carbed up in pressure barrell last week,chilling in the fridge since start of this week,just tapped tonight. ;D