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Old 12-15-2007, 11:35 PM   #1
TheJadedDog
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Recipes 
 
Aug 2006
People's Republic of Cambridge
Posts: 3,316
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Recipe Type: Partial Mash   
Yeast: WLP013   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.055   
Final Gravity: 1.016   
IBU: 35   
Boiling Time (Minutes): 75 min   
Color: 24 SRM   
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 21 days at 65 degrees   

Brown Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 2.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.055 Plato: 13.62
Anticipated SRM: 24.0
Anticipated IBU: 35.4
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.4 4.00 lbs. Muntons DME - Extra Light England 1.046 3
38.9 3.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.1 1.00 lbs. Crystal 55L Great Britian 1.034 55
5.6 0.50 lbs. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Wye Target Pellet 13.90 34.4 60 min.
0.25 oz. Goldings - E.K. Whole 5.00 1.0 15 min.


Yeast
-----

White Labs WLP013 London Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 5.00
Water Qts: 6.65 - Before Additional Infusions
Water Gal: 1.66 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 0


Total Mash Volume Gal: 2.06 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


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