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Spiced Imerial Porter

A ProMash Recipe Report



BJCP Style and Style Guidelines
21-B Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG: 1.030 Max OG: 1.100   
Min IBU: 2 Max IBU: 100   
Min Clr: 2 Max Clr: 25  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 30.95      
Anticipated OG: 1.077 Plato: 18.67
Anticipated SRM: 38.0        
Anticipated IBU: 41.9      
Brewhouse Efficiency: 74  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.066  SG 16.02 Plato


Formulas Used
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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
75.9 23.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
7.1 2.20 lbs.  Munich Malt Belgium 1.038 8
4.8 1.50 lbs.  Chocolate Malt America 1.029 350
3.2 1.00 lbs.  Black Patent Malt America 1.028 525
3.2 1.00 lbs.  Carastan Malt Great Britian 1.035 34
3.2 1.00 lbs.  Crystal 60L America 1.034 60
2.4 0.75 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Northern Brewer Pellet 9.00 35.5 60 min
1.00 oz.  Fuggle Pellet 4.50 3.0 20 min
1.00 oz.  Willamette Pellet 5.10 3.4 20 min
1.00 oz.  Cascade Pellet 5.40 0.0 0 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 20 Min.(boil)
4.00 Unit(s)  Cinnamon Sticks Spice 0 Min.(boil)
3.00 Unit(s)  Nutmeg (Whole) Spice 0 Min.(boil)
2.00 Unit(s)  Cloves (Whole) Spice 0 Min.(boil)


Yeast
White Labs WLP004 Irish Stout


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 30.95   
Water Qts: 30.00 Before Additional Infusions
Water Gal: 7.50 Before Additional Infusions
Qts Water Per Lbs Grain: 0.97 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 30 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 156 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 9.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
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.

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© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Monday, 31-Oct-2005 19:56:04 MST