 |
 |
 |
 |
 |
 |
 |
St. B's Porter
| Brewer: | Sefus | Email: | - | |||||
| Beer: | St. B's Porter | Style: | Robust Porter | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 16 IBU | |||||
| OG: | 1.060 | FG: | 1.014 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Grain: | 1.5 lb. American 2-row 1 lb. American Munich 1.4 lb. British crystal 135-165L 1 lb. American chocolate .25 lb. American black patent |
|||||||
| Mash: | 70% efficiency | |||||||
| Bring 8 qts of h20 to 167 ° add in grain bag. Hold for 60 mins. Sparge with 8 qts of h20 at 155 ° | ||||||||
| Boil: | 60 minutes | SG 1.100 | 3 gallons | |||||
| 4 lb. Amber dry malt extract | ||||||||
| Whirfloc 1 tab at 45 mins | ||||||||
| Hops: | 1.25 oz. Willamette (5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 15 min.) |
|||||||
| Yeast: | Wyeast 1056 | |||||||
| Log: | Add extract after boil for best results | |||||||
| Carbonation: | Forced | |||||||
| Tasting: | Good coffee buzz and not overbearing body | |||||||
Recipe posted 04/07/04.
