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Old 04-16-2011, 11:46 PM   #1
CraigT
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Mar 2011
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I am sorta new to brewing I've done about 10 batches so far but never tried brewing a porter. I came up with this recipe. Any suggestions or anything would be greatly appreciated. Thank you


Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.92 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.39 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.19 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.19 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.30 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 27.3 IBU
1.00 oz Citra [11.00 %] (0 min) Hops -
1 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale



Beer Profile

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.015
Estimated Alcohol by Vol: 4.66 %
Bitterness: 27.3 IBU
Est Color: 28.2 SRM

Mash at 156 for 45 minutes? (Beersmith said to do 45 minutes I've always done 60)

 
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Old 04-17-2011, 04:23 AM   #2
gingervitis
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Mar 2011
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I'm pretty new to brewing too, but it looks like a pretty solid grain bill. My only question is why use crystal 60 and 80 instead of just one or the other?

Also, I'd probably just mash for 60 minutes like you usually do. Can't hurt anything.

 
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Old 04-17-2011, 04:26 AM   #3
Airborneguy
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I keep my porter very simple. It won the HBT contest this year, so I guess I'm doing something right. Here's the link:

http://www.homebrewtalk.com/f126/ato...y-12-a-238714/
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Old 04-17-2011, 02:16 PM   #4
CraigT
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Quote:
Originally Posted by gingervitis View Post
I'm pretty new to brewing too, but it looks like a pretty solid grain bill. My only question is why use crystal 60 and 80 instead of just one or the other?

Also, I'd probably just mash for 60 minutes like you usually do. Can't hurt anything.

Well I planned on using all 80 but the color went up just a little above the standards for brown porter so i figured i'd just bump the color down by switching some out for 60. and i think i am leaning more towards doing the 60 minute mash just to be safe

 
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Old 04-17-2011, 02:25 PM   #5
CraigT
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Mar 2011
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Quote:
Originally Posted by Airborneguy View Post
I keep my porter very simple. It won the HBT contest this year, so I guess I'm doing something right. Here's the link:

http://www.homebrewtalk.com/f126/ato...y-12-a-238714/

i might have to give that one a try sometime. i have never messed around much with different mash temps to get fuller body. i saw that you mashed at 152. do you think 156 is too high?

 
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Old 04-17-2011, 03:36 PM   #6
Airborneguy
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156 would produce a beer with more body. You might have trouble getting it to finish dry enough if you aren't going for a sweet version. I found 152 to be perfect for my tastes.
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