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P'p'p'porter
My partial Mash version of the famous St. Chuck's Porter all grain recipie
| Brewer: | Ben Schy | Email: | bens@thepoint.net | |||||
| Beer: | P'p'p'porter | Style: | Robust Porter | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.055 | FG: | 1.015 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Grain: | 2 lb. American 2-row .5 lb. Belgian biscuit .75 lb. American crystal 60L .5 lb. Belgian Special B .75 lb. American chocolate .75 lb. Flaked barley |
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| Mash: | 60% efficiency | |||||||
| Heated 6 qt water to 170, dough in settled around 154. Mashed for 1 hour and sparged with 6 qt 170F water. | ||||||||
| Boil: | 60 minutes | SG 1.042 | 6.5 gallons | |||||
| 3.75 lb. Light dry malt extract | ||||||||
| Hops: | .5 oz. Centennial (10.5% AA, 60 min.) 1 oz. Willamette (5% AA, 10 min.) |
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| Yeast: | Wyeast 1728 Scottish ale from a starter | |||||||
| Log: | Ended up with SG of 1.053 at 82F. Primary went quickly at around 71F. Lowered temp to 68 after 1 day. |
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| Carbonation: | Keg and force carb. | |||||||
Recipe posted 07/19/01.