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Edmund Fitzgerald: The Second Coming

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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.00      
Anticipated OG: 1.060 Plato: 14.76
Anticipated SRM: 33.6        
Anticipated IBU: 48.1      
Brewhouse Efficiency: 78  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.90  Gal   
Pre-Boil Gravity: 1.047  SG 11.57 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
78.6 16.50 lbs.  Maris Otter Great Britain 1.038 3
4.8 1.00 lbs.  Chocolate Malt America 1.029 350
4.8 1.00 lbs.  Roasted Barley America 1.028 450
4.8 1.00 lbs.  Crystal 80L    1.033 80
4.8 1.00 lbs.  Munich Malt Great Britain 1.037 6
2.4 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.70 oz.  Wye Northdown Pellet 8.00 35.1 90 min
1.50 oz.  Goldings - E.K. Pellet 4.50 8.1 30 min
1.00 oz.  Cascade Pellet 6.30 5.0 20 min
1.00 oz.  Cascade Pellet 6.30 0.0 0 min


Yeast
WYeast 1028 London Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 21.00   
Water Qts: 31.50 Before Additional Infusions
Water Gal: 7.88 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 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: 9.56 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Thursday, 11-Dec-2008 09:36:59 MST