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Old 10-15-2012, 07:50 PM   #1
BamaRooster
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Default Taddy Porter


Recipe Type: All Grain
Yeast: Irish Ale Yeast WLP004
Yeast Starter: 1.2 Liters
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.017
IBU: 30.2
Boiling Time (Minutes): 60
Color: 40.6
Primary Fermentation (# of Days & Temp): 17 days @ 64 F
Secondary Fermentation (# of Days & Temp): 7 Days
Tasting Notes: Bottle with 4.5 oz Corn Sugar

Ingredients
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Black (Patent) Malt (500.0 SRM)
12 oz Caramel/Crystal Malt - 80L (80.0 SRM)
6 oz Chocolate Malt (350.0 SRM)
1.5 oz Goldings, East Kent [5.00 %] - Boil 60.0 min
.5 oz Fuggles [4.50 %] - Boil 15.0 min
.5 oz Goldings, East Kent [5.00 %] - Boil 5.0 min
Irish Ale Yeast (White Labs #WLP004)

Mash Profile
Grain Weight: 11 lbs 2.1 oz
Sparge Water: 3.24 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash
Mash In Add 13.91 qt of water at 168.2 F for a target of 156.0 F for 60 min
Mash Out Add 5.57 qt of water at 202.4 F for a target of 168.0 F for 10 min
Sparge Step: Fly sparge with 3.24 gal water at 168.0 F

Taste Notes:
I was very happy with the way this turned out. Very close to the original. Black opaque liquid with a small tan head. This quickly faded and was replaced by just a thin line of off whitish lace around the rim. Good glass lace. Highly roasted malts, very forward. Lots of hints of coffee, chocolate, and nuts. Very robust taste and smell.
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wait....what do you mean all the beer is gone!
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Old 02-20-2015, 02:47 AM   #3
MT2sum
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Thanks, I'm going to try this one!
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Pouring: Quad-Choco/Espresso Mocha Porter
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Bottled & Conditioning: Ginger Beer
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