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Old 12-29-2008, 12:14 AM   #1
bell0347
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Default Going for a Sierra Nevada PM........

Have read through many of the porter recipes in the database and have searched the internet. Now I need experienced input please. I am going for something similar to a Sierra Nevada Porter. What do yall think? I want it to be nice and balanced. Drier and toastier would be better than sweeter, but some where in the middle would be nice.

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Recipe: BB's Porter
Brewer: Brian Bell
Asst Brewer:
Style: Robust Porter
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.29 gal
Estimated OG: 1.060 SG
Estimated Color: 27.8 SRM
Estimated IBU: 41.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 46.24 %
2.80 lb Pale Malt, Maris Otter (3.0 SRM) Grain 32.37 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.67 %
0.40 lb Chocolate Malt (350.0 SRM) Grain 4.62 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 2.89 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.89 %
0.20 lb Toasted Malt (27.0 SRM) Grain 2.31 %
0.75 oz Nugget [13.00 %] (60 min) Hops 27.5 IBU
0.75 oz Williamette [5.50 %] (40 min) Hops 10.2 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.8 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.65 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 5.81 qt of water at 165.9 F 154.0 F



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Old 12-29-2008, 12:24 AM   #2
stevea1210
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I got a SN brochure in with the glasses I got from them for xmas. In that it has this to say about the porter. No amounts, but the info may be helpful if you want a true clone

abv 5.6%
og 15.0 plato
fg 4.0 plato
ibu - 36
color - dark brown
finishing hops - yakima golding and willamette
bittering hops - magnum
malts - 2 row, munich, chocolate, caramel, carafa and black
yeast - ale (nothing more specific on the yeast).

I have yet to start recipe development, so I'll leave comments on your recipe to those with experience in it. I just thought this info may help.

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