Porter No. 1
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
Total Grain (Lbs): 12.63
Anticipated OG: 1.058 Plato: 14.27
Brewhouse Efficiency: 75 %Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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55.4 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
15.8 2.00 lbs. Munich Malt(2-row) America 1.035 6
5.9 0.75 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.0 0.50 lbs. Chocolate Malt America 1.029 350
4.0 0.50 lbs. Crystal 60L America 1.034 60
4.0 0.50 lbs. Crystal 90L America 1.033 90
4.0 0.50 lbs. Special B Malt Belgian 1.030 120
3.0 0.38 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
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1.50 oz. Goldings - E.K. Whole 5.00 26.9 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 9.1 30 min.
0.50 oz. Goldings - E.K. Whole 5.00 1.5 5 min.

Extras
Amount Name Type Time
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0.50 Oz Irish Moss Fining 15 Min.(boil)

Mash Schedule
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Mash Type: Single Step
Grain Lbs: 11.88
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.18 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 30

Total Mash Volume Gal: 4.45 - Dough-In Infusion Only