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Old 01-24-2008, 02:18 AM   #1
JimiGibbs
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Default Recipe Conversion

Can someone help me convert this to ProMash. I am very new to ProMash and I have entered it and want to compare the results from a professional to mine. I'm planning on using it for my first All-Grain brew next weekend. Thanks....
Jimi

Port O' Palmer - Porter

Malts
7.5 lbs. of 2 Row Base Malt
or British Pale Ale Malt
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt

Hops
1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes

Yeast
American Ale(liquid)

Fermentation Schedule
1 wk Primary and 2 wk Secondary

Mash Schedule - Single Temperature Infusion
Rest Temperature Time
Conversion 154F 60


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Old 01-24-2008, 02:44 AM   #2
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Not ProMash but I would say you need more base malt, especailly if this is your first AG
10lbs base only gets you to 1.051

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Port O' Palmer
Brewer: JimiGibbs
Asst Brewer:
Style: Brown Porter
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.00 gal
Estimated OG: 1.043 SG
Estimated Color: 29.2 SRM
Estimated IBU: 56.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt (Rahr 2 Row) US (2.0 SRM) Grain 85.71 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5.71 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.71 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.86 %
1.00 oz Nugget [10.00 %] (60 min) Hops 38.4 IBU
0.75 oz Willaimette Pellet [5.00 %] (40 min) Hops 12.6 IBU
0.50 oz Willaimette Pellet [5.00 %] (20 min) Hops 5.8 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 2.73 gal of water at 165.9 F 154.0 F


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Old 01-24-2008, 05:29 AM   #3
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Personally I'd dial down the black patent, but that's just a personal preference. Also, the yeast you have selected is not really appropriate for a Porter, I'd pick an English style myself.
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Old 01-24-2008, 06:49 PM   #4
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Thanks for the input Superior and Jaded .... I'm really just looking to compare my entry with someone elses. The beersmith recipe helped a lot.
Jimi
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