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Tahoe's Cream Porter
| Brewer: | Shermbrew | Email: | - | |||||
| Beer: | Tahoe's Cream Porter | Style: | Cream Porter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.064 | FG: | 1.017 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | 1/2 tsp oz Gypsum 1/3 tsp salt |
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| Grain: | 10 lb. British pale 1 lb. British crystal 135-165L 6.0 oz. Munton's chocolate 6.0 oz. Munton's black patent 7.5 oz. Briess Flaked Oats 7.5 oz. Briess Flaked Barley |
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| Mash: | 75% efficiency | |||||||
| Used single stage infusion mash. 90 mins @152 deg F. Sparged with 170F water for 50 mins. Yielded exactly 6.5 gals. Final running at 1.002 | ||||||||
| Boil: | 60 minutes | SG 1.047 | 7.5 gallons | |||||
| Added 1/2 tsp Irish Moss and .5 oz Fuggles 15 mins out. Toppo0ed up boil with 1 gal spring water to final yield of 5.5 gals | ||||||||
| Hops: | 1 oz. Northern Brewer (8.0% AA, 60 min.) .5 oz. Fuggles (5% AA, 30 min.) .5 oz. Fuggles (5% AA, 15 min.) |
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| Yeast: | Pitched at 70F with Wyeast 1968 Activator London SP. OG is 1060 @ 70 deg F |
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| Log: | Brewed 2/4/06 | |||||||
| Carbonation: | 2.2 volumes | Corn Sugar: 3.59 oz. for 5 gallons @ 68°F | ||||||
Recipe posted 02/04/06.
