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Porter II
6/24/06
Re-make of a great recipe
| Brewer: | John Tossberg | Email: | - | |||||
| Beer: | Porter II | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.044 | FG: | 1.010 | |||||
| Alcohol: | 4.4% v/v (3.5% w/w) | |||||||
| Water: | 1 Tbls CaCl2 | |||||||
| Grain: | 15 lb. American 2-row 1 lb. Dextrine malt (Cara-Pils) 1 lb. Belgian CaraMunich .5 lb. CaraAmber 1 lb. British crystal 70-80L 1 lb. American chocolate .5 lb. American black patent 1 lb. Flaked barley |
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| Mash: | 71% efficiency | |||||||
| Dough in, hit 65°C hold approx 20 min. Start recirculation Add more hot water and eventually got to 68°C hold 15 min and start sparge. |
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| Boil: | 60 minutes | SG 1.041 | 13 gallons | |||||
| 3 whirl flocs at 20 min till strike. | ||||||||
| Hops: | 3 oz. Kent Goldings (5% AA, 60 min.) 2 oz. Kent Goldings (aroma) |
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| Yeast: | wyeast 1098 British all taken from the secondary from my previous batch. Vigoruous fermentation the next day. Move to 65 F to finish. |
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Recipe posted 06/25/06.
