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Old 11-27-2012, 04:29 PM   #1
guitarist_713
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Default Gingerbread Porter

Gingerbread Porter

Style: Robust Porter OG: 1.068
Type: All Grain FG: 1.017
Rating: 4.0 ABV: 6.68 %
Calories: 222 IBU's: 21.59
Efficiency: 70 % Boil Size: 5.83 Gal
Color: 31.6 SRM Batch Size: 5.00 Gal
Preboil OG: 1.065 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 65.0°F
Secondary 14 days @ 65.0°F
Bottle/Keg 14 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 68.97 % Briess 2-Row Pilsen Malt 60 mins 1.037
8.00 ozs 3.45 % Briess Caramel 60L 60 mins 1.034
4.00 ozs 1.72 % Chocolate Malt 60 mins 1.034
4.00 ozs 1.72 % Fawcett Black Malt 60 mins 1.034
4.00 ozs 1.72 % Special B Malt 60 mins 1.030
4.00 ozs 1.72 % Fawcett Pale Chocolate 60 mins 1.030
1.50 lbs 10.34 % Briess Munich 10L 60 mins 1.035
1.00 lbs 6.90 % Oats, Flaked 60 mins 1.037
4.00 ozs 1.72 % Molasses 0 mins 1.036
4.00 ozs 1.72 % Brown Sugar, Light 0 mins 1.046

Hops
Amount IBU's Name Time AA %
0.40 ozs 17.82 Magnum 60 mins 14.70
0.25 ozs 3.76 Centennial 15 mins 10.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg Nottingham Danstar

Additions
Amount Name Time Stage
0.50 tsp Cinnamon Stick 00 mins Secondary
0.50 tsp Ginger Root 00 mins Secondary
0.25 tsp Cloves, Ground 00 mins Secondary
2.00 tsp Vanilla 00 mins Secondary
0.25 tsp Nutmeg 00 mins Secondary

Mash Profile
Medium Body Infusion In 20 min @ 130.0°F
Add 17.50 qt ( 1.25 qt/lb ) water @ 145.0°F
Alpha Sacch' Rest 60 min @ 155.0°F
Decot 0.00 qt ( 0.00 qt/lb ) mash & heat to 155.0°F
Mashout 10 min @ 170.0°F
Heat to 170.0°F over 2 mins
Sparge
Sparge 15.10 qt of 0.0°F water over 60 mins

Carbonation
(none)

Notes
Used Nottingham yeast cake from Irish red
Mix spices, vanilla extract, brown sugar and molasses with 6 ounces plum brandy and heat to 160. Let steep for 20 minutes- cool then add to secondary.

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