Coal Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.50
Anticipated OG: 1.048 Plato: 11.92
Anticipated SRM: 29.6
Anticipated IBU: 35.8
Brewhouse Efficiency: 75 %
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: 1.041 SG 10.19 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.2 8.00 lbs. Maris Otter Great Britain 1.037 4
2.6 0.25 lbs. Black Patent Malt Great Britain 1.027 525
5.3 0.50 lbs. Crystal 55L Great Britian 1.034 55
5.3 0.50 lbs. Chocolate Malt Great Britain 1.034 475
2.6 0.25 lbs. Brown Sugar Generic 1.046 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Amarillo Pellet 8.00 35.8 60 min.
1.00 oz. Willamette Pellet 5.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Whirlfloc Other 15 Min.(boil)
1.00 Tsp Yeastex Other 15 Min.(boil)


Yeast
-----

DCL Yeast US-05 SafAle US Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 9.25
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 3.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

NOTES:

Coal Porter is a scaled version of the well-liked recipe I brewed at the now-defunct Black Rock Microbrewery & Restaurant in Wilkes-Barre, PA.

Relatively light-bodied - in fact, everything is on the low end of the BJCP category standards for Robust Porter - it's a very satisfying session Porter which continues to be well-received. Just this past weekend (April 25, 2009), five gallons was consumed in about two hours.

A simple, single-infusion mash can be used, so long as well-modified English or American pale malts are used. I batch-sparge; if you fly-sparge, or have efficiencies different than mine, don't forget to keep that in mind in your version.

This also lends itself well to extract/steep techniques. Simply substitute 6 lbs of malt extract syrup for the pale malt and steep the specialty grains. I've used Briess Gold LME in the past, and it's been exactly the same flavor.

I shoot for 5.5 gallons in the fermenter, because I generally lose a half-gallon in trub and syphon loss.

For serving, avoid over-carbonation. I don't like to go above 2 volumes on draught or 2.5 in bottles. Over-carbonation accentuates the bitterness of the hops and roasted malts to the detriment of the beer.

Cheers!

Bob