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Java Johnny Porter

A ProMash Recipe Report



BJCP Style and Style Guidelines
12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065   
Min IBU: 25 Max IBU: 60   
Min Clr: 22 Max Clr: 42  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.25      
Anticipated OG: 1.055 Plato: 13.62
Anticipated SRM: 25.7        
Anticipated IBU: 40.1      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 6.47  Gal   
Pre-Boil Gravity: 1.047  SG 11.65 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
78.0 8.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.8 1.00 lbs.  Munich Malt Germany 1.037 8
4.9 0.50 lbs.  Crystal 60L America 1.034 60
4.9 0.50 lbs.  Chocolate Malt America 1.029 350
2.4 0.25 lbs.  Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Wye Northdown Pellet 8.00 34.9 60 min
1.00 oz.  Fuggle Pellet 4.50 5.2 15 min
0.50 oz.  Fuggle Pellet 3.70 0.0 0 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
WYeast 1968 London Extra Special Bitter


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 10.25   
Water Qts: 10.98 Before Additional Infusions
Water Gal: 2.74 Before Additional Infusions
Qts Water Per Lbs Grain: 1.07 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 3.57 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
1/3# coffee cold steeped in 1.5L water for 36 hours, filtered and added before bottling/kegging.

1 cup of thick yeast slurry from previous batch pitched.

brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 24-Jun-2006 16:11:44 MST