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Old 04-29-2009, 12:33 PM   #1
Bob
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Default Coal Porter


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.

All-grain versions use Fawcett's malts, as that's the English maltster I prefer.

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

THIS JUST IN: You can now order this recipe as a kit from Brewmaster's Warehouse, as all-grain or extract/steep.
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Old 09-18-2010, 06:39 AM   #2
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For extract/steep are hops both thrown in at beginning of boil? Sorry only 5th batch for me. Also your extras, yeastex and whirlfloc thrown in 15 minutes before end if boil?

Thanks this looks awesome
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Old 09-18-2010, 06:42 AM   #3
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Love the name...
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Old 09-18-2010, 11:59 AM   #4
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Frog - the 60-minute hops (Amarillo) are added when the boil commences. The Willamette are added when the heat is switched off. Additives are indeed added at the 45 minute mark, otherwise known as "15 minutes left". Tip: The additives are not really necessary. I add them out of habit more than anything. This beer is dark enough that clarity really isn't an issue, so the Whirlfloc can be skipped. And an 11-gram packet of dry yeast doesn't need the Yeastex nutrient.

Dunright - Thanks!

Cheers,

Bob
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Old 09-19-2010, 12:54 AM   #5
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Quote:
Originally Posted by Bob View Post
Frog - the 60-minute hops (Amarillo) are added when the boil commences. The Willamette are added when the heat is switched off. Additives are indeed added at the 45 minute mark, otherwise known as "15 minutes left". Tip: The additives are not really necessary. I add them out of habit more than anything. This beer is dark enough that clarity really isn't an issue, so the Whirlfloc can be skipped. And an 11-gram packet of dry yeast doesn't need the Yeastex nutrient.

Dunright - Thanks!

Cheers,

Bob
Thanks for the info Bob will boil it up tomorrow. Thanks for the post!
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Old 11-12-2010, 01:08 AM   #6
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Brewing this soon, with some substitutions, namely hops. I only have Cascade and EKG on hand, can I just sub them for the Amarillo and Willamette ? I know it won't be the same beer, but the LHBS is out of both.
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Old 11-12-2010, 11:21 AM   #7
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Sure. Sub away.

I'm not a real stickler for hops varieties in my recipes. As long as the finishing hops are close, I'm happy. YMMV, of course.

Cheers,

Bob
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Old 11-12-2010, 02:14 PM   #8
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Heating up the strike water right now

EDIT: Everything is done, an unenventful brew session if there ever was one. Only two issues arose: I used too much sparge water and ended up with 7 gallons into the boil kettle instead of 6.5, wich meant a longer boil and I broke my thermometer when I was storing it for future use. Ended up with 5.8 gallons of 1.047 wort into the carboy, so I'd say it was a success.
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Old 11-15-2010, 12:31 PM   #9
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Good job, you!

I gotta brew more of this meself...
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Old 11-18-2010, 09:08 PM   #10
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This is a weird beer. The krausen had pretty much dropped Thursday when I left (brown goop settling down, etc.). I'm back home today and it has taken near epic proportions: the foam (white again?) is over 6 inches high ! I'm guessing it's the US-05 chilling near the top but it's a beautiful sight

EDIT: Seven days after pitching, I'm about an inch away from needing a blowoff. This is crazy. US-05 likes the Coal Porter something fierce. Ambiant is around 60F !
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