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Old 03-15-2013, 05:56 PM   #1
DrFermentastic
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Join Date: Jan 2011
Location: San diego
Posts: 2
Default Paigey Pie Porter- Robust Porter


Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 4.1L
Batch Size (Gallons): 20.5
Original Gravity: 1.068
Final Gravity: 1.013
IBU: 47
Boiling Time (Minutes): 60
Color: 34
Primary Fermentation (# of Days & Temp): 7 days at 68F (Yeast Dump)
Secondary Fermentation (# of Days & Temp): 9 days at 71F, then crashed to 46F for 6 days
Tasting Notes: Medium Caramel, Medium roasted flavors creep in, light malty sweetness, no esters, no diacetyl, medium bitterness, low earthy hop flavors, mild but pleasant alcohol warmth, medium bodied. The main criticism is that it isn't roasty enough for my liking

Recipe

41 lbs Pale Ale Malt
2.875 lbs Chocolate Malt
2.625 Lbs Crystal 60 Malt
1.875 lbs Brown Malt
1.4325 lbs Black Malt

Mash at 152F for 60 min
Mash-Out at 170F for 10 min

3.90 oz Magnum, 13.1%, at 60 min
3.40 oz Fuggles, 4.2% at 15 min

After boil, cool wort to 70F.
Fill fermenter and cool to 67F
Pitch Starter

Fermentation started within 12h
__________________
Tap 1- Collaboration Stout- American Stout
Tap 2- Devil's Dew- American Amber
Tap 3- The Dark Tower- Black IPA

Conditioning- Nora- Irish Red Ale- 2 batches

Secondary- Abbie Drool- Mild
Wrath- Double IPA

Primary- Paigey Pie Porter- Robust Porter
12 Monkeys of Hopocalypse-American IPA

On Deck- Rush Hour- Rye Pale Ale, Beached Blonde- Belgian Pale, Flaming Butt Monkey Brown Ale- American Brown

Last edited by DrFermentastic; 03-15-2013 at 05:57 PM. Reason: formatting
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