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Old 07-30-2012, 01:44 AM   #1
biochemedic
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Default Albino Monkey Porter


This is a Robust Porter, with vanilla, oak, bourbon, honey and molasses...
A couple people were interested in this recipe, so here goes...this is the first recipe I've posted on HBT...
*Disclaimer* -- as of the time I posted this thread, the all grain version is untested. I have brewed the extract version multiple times and have the other ingredient details and process dialed in pretty well...

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Anticipated OG: 1.076
Anticipated SRM: 51.1
Anticipated IBU: 38.6
Wort Boil Time: 60 Minutes
Estimated ABV: ~ 8%

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
18.2 2.00 lbs. Generic DME - Amber Generic 1.046 14
36.4 4.00 lbs. Generic DME - Dark Generic 1.044 20
9.1 1.00 lbs. Honey Wildflower 1.042 0
18.2 2.00 lbs. Molasses Generic 1.036 80
9.1 1.00 lbs. Chocolate Malt Great Britain 1.000 475
9.1 1.00 lbs. Crystal 120L Great Britain 1.000 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Centennial Whole 9.00 32.8 45 min.
0.50 oz. Cascade Whole 7.20 4.4 20 min.
0.50 oz. Fuggle Whole 4.70 1.7 10 min.
0.50 oz. Fuggle Whole 4.70 0.0 Dry Hop


Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Burbon Oak Chips Other 0 Days(fermenter)
1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)
4.00 Unit(s)Vanilla Bean (Madagascar) Spice 0 Days(fermenter)

Yeast
-----
WYeast 1056 Amercan Ale/Chico


Notes
-----
Originally derived from Homebrew Adventures "Monkey on the Mainline" Robust English Porter Kit

Honey and Molasses should be added after initial primary fermentation slows.

Vanilla Beans quartered and scraped, soaked in shot of burbon before adding with dry hops and oak chips.

Burbon Oak Chips = American Oak Chips soaked in 10 year single barrel burbon -- dry well and add w/ dry hops & vanilla

I generally bulk age in the carboy after primary completes for at least 1, if not 2-3 weeks

** 12 oz mollasses = 1 pound **

-------------------------------------------------------------------
Here is the AG version. I've highlighted the essential changes...basically, the DME is replaced with base malt, and I've upped the crystal malt to account for both the SRM and loss of unfermentables from the amber and dark DME:

Batch Size (Gal): 5.00
Total Grain (Lbs): 16.75
Anticipated OG: 1.076
Anticipated SRM: 51.3
Anticipated IBU: 38.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.7 10.50 lbs. Pale Malt(2-row) America 1.036 2
6.0 1.00 lbs. Honey Wildflower 1.042 3
11.9 2.00 lbs. Molasses Generic 1.036 80
6.0 1.00 lbs. Chocolate Malt Great Britain 1.000 475
10.4 1.75 lbs. Crystal 120L Great Britain 1.000 120


Mash Schedule
-------------
Mash Type: Single Step Infusion
Grain Lbs: 13.25
Water Qts: 22.00 - Before Additional Infusions
Water Gal: 5.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.66 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60

Everything else is the same as the extract version...

Good luck, and I'll post again when I actually brew the AG version myself...
__________________
Packaged: Red X Weimea SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Empty!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider, Simple Cyser
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
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Old 07-30-2012, 03:31 PM   #2
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__________________
Packaged: Red X Weimea SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Empty!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider, Simple Cyser
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
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