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Spiced Imerial Porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
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21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG:
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1.030
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Max OG:
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1.100
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Min IBU:
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2
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Max IBU:
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100
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Min Clr:
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2
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Max Clr:
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25
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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30.95
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Anticipated OG:
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1.077
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Plato:
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18.67
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Anticipated SRM:
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38.0
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Anticipated IBU:
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41.9
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Brewhouse Efficiency:
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74
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.94
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Gal
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Pre-Boil Gravity:
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1.066
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SG
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16.02 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
%
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Amount
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Name
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Origin
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Potential
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SRM
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75.9
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23.50 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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7.1
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2.20 lbs.
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Munich Malt
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Belgium
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1.038
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8
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4.8
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1.50 lbs.
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Chocolate Malt
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America
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1.029
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350
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3.2
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1.00 lbs.
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Black Patent Malt
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America
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1.028
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525
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3.2
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1.00 lbs.
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Carastan Malt
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Great Britian
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1.035
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34
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3.2
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1.00 lbs.
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Crystal 60L
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America
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1.034
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60
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2.4
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0.75 lbs.
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Wheat Malt
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America
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1.038
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2
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Potential represented as SG per pound per gallon.
Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.00 oz.
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Northern Brewer
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Pellet
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9.00
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35.5
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60 min
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1.00 oz.
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Fuggle
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Pellet
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4.50
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3.0
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20 min
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1.00 oz.
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Willamette
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Pellet
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5.10
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3.4
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20 min
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1.00 oz.
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Cascade
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Pellet
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5.40
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0.0
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0 min
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Amount
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Name
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Type
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Time
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0.00 Oz
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Irish Moss
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Fining
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20 Min.(boil)
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4.00 Unit(s)
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Cinnamon Sticks
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Spice
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0 Min.(boil)
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3.00 Unit(s)
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Nutmeg (Whole)
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Spice
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0 Min.(boil)
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2.00 Unit(s)
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Cloves (Whole)
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Spice
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0 Min.(boil)
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White Labs WLP004 Irish Stout
Mash Type:
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Multi Step
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Grain Lbs:
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30.95
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Water Qts:
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30.00
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Before Additional Infusions
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Water Gal:
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7.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.97
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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0
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0 Min
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Protein Rest:
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122
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30 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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156
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 9.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
14 gallons @ 1.071 pre boil
13 gallons @ 1.077 post boil
4 cups water boiled and used to make a spice tea. nutmeg and cinnamon were crushed, cloves were added whole. after steeping for 20 min this was strained and added at the end of the boil.
brew day photo journal
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Generated with ProMash Brewing Software |
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