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Old 06-02-2013, 02:26 AM   #1
wortnz
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Join Date: Mar 2010
Location: New Zealand
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Default Partial Mash Porter

Planning to brew a Porter for change.. Keen to get some feedback.

I normally do the 1 - 2 - 3 method for fermenting, still applicable for a porter?

Cheers in advance.

(based on a fullers clone I saw on the interwebs).

12B - Robust Porter
24.0 L

Mash:
450g - Cara-amber®; Weyermann
220g - Chocolate Malt; Thomas Fawcett
220g - Crystal Malt 60°L
110g - Black Malt; Bairds Malt

2.5Kg - Dry Light Extract - added during boil, boiled 60 m

40g - Willamette (5.0%) - added during boil, boiled 60 m
10g - Willamette (5.0%) - added during boil, boiled 30 m
10g - Willamette (5.0%) - added during boil, boiled 15 m
Koppafloc - added during boil, boiled 10 m
10g - Willamette (5.0%) - added during boil

WYeast 1028 London Ale

OG 1.055
FG 1.014
SRM 28
ABV 5.47%
IBU 32.2

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