ok heres the recipe. im pretty sure i mashed so high (163F) i got a lot of un-fermentable sugars it finished at 1.028 :/, the OG was 1.052 giving me 3.1%
BeerSmith 2 Recipe Printout -
http://www.beersmith.com
Recipe: Hanged, Drawn And Portered Actual 2
Brewer: Scott Maher
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Recipe Specifications
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Boil Size: 5.15 gal
Post Boil Volume: 3.96 gal
Batch Size (fermenter): 3.96 gal
Bottling Volume: 3.70 gal
Estimated OG: 1.052 SG
Estimated Color: 46.8 SRM
Estimated IBU: 31.1 IBUs
Brewhouse Efficiency: 67.00 %
Est Mash Efficiency: 67.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
3 lbs 1.7 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 37.0 %
1 lbs 6.0 oz Pilsner (2 Row) UK (2.5 SRM) Grain 2 16.4 %
15.7 oz Caramel/Crystal Malt - 60L (70.0 SRM) Grain 3 11.7 %
13.4 oz Brown Malt (70.0 SRM) Grain 4 10.0 %
13.4 oz Chocolate Malt (550.0 SRM) Grain 5 10.0 %
8.2 oz Wheat Malt, Ger (2.0 SRM) Grain 6 6.1 %
6.6 oz Oats, Flaked (1.0 SRM) Grain 7 4.9 %
33.05 g Fuggles [5.10 %] - Boil 60.0 min Hop 8 31.1 IBUs
0.69 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
5.3 oz Milk Sugar (Lactose) [Boil for 10 min](0 Sugar 10 3.9 %
0.9 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 8 lbs 6.3 oz
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Name Description Step Temperat Step Time
Saccharification Add 21.74 l of water at 72.8 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort