I've already got all the grain crushed and mixed but I'd like to change this to a stout. Any suggestions on what to add.
Porter
Style: Brown Porter OG: 1.056
Type: Partial Mash FG: 1.015
Rating: 0.0 ABV: 5.39 %
Calories: 184.89 IBU's: 26.34
Efficiency: 65.00 % Boil Size: 6.50 Gals
Color: 31.3 SRM Batch Size: 6.50 Gals
Preboil OG: 1.056 Boil Time: 60 minutes
Grains & Adjuncts
Amount Percentage Name Time Gravity
3.00 lbs 25.53 % Honey 60 mins 1.035
1.00 lbs 8.51 % Caramel/Crystal Malt - 60L 60 mins 1.034
8.00 ozs 4.26 % Chocolate Malt 60 mins 1.028
8.00 ozs 4.26 % Black (Patent) Malt 60 mins 1.025
12.00 ozs 6.38 % Honey Malt 60 mins 1.037
3.00 lbs 25.53 % Briess 2-Row Brewers Malt 60 mins 1.037
3.00 lbs 25.53 % Amber Dry Extract 60 mins 1.044
Hops
Amount IBU's Name Time AA %
0.50 ozs 16.32 Simcoe 60 mins 13.00
0.50 ozs 2.07 Hop Burst Hop Blend 5 mins 8.25
0.50 ozs 7.96 Hop Burst Hop Blend 30 mins 8.25
Yeasts
Amount Name Laboratory / ID
1 act pkgs Irish Ale Wyeast Labs 1084
Additions
(none)
Mash Profile
(none)
Water Profile
(none)
Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 7 days @ 65.0°F
Bottle/Keg 21 days @ 70.0°F
Carbonation
Desired Vol of CO2: 2.30 Vols
Beer Temperature: 72.00 °F
Residual CO2 in Beer: 0.81
Table Sugar Required: 4.94 ozs
Porter
Style: Brown Porter OG: 1.056
Type: Partial Mash FG: 1.015
Rating: 0.0 ABV: 5.39 %
Calories: 184.89 IBU's: 26.34
Efficiency: 65.00 % Boil Size: 6.50 Gals
Color: 31.3 SRM Batch Size: 6.50 Gals
Preboil OG: 1.056 Boil Time: 60 minutes
Grains & Adjuncts
Amount Percentage Name Time Gravity
3.00 lbs 25.53 % Honey 60 mins 1.035
1.00 lbs 8.51 % Caramel/Crystal Malt - 60L 60 mins 1.034
8.00 ozs 4.26 % Chocolate Malt 60 mins 1.028
8.00 ozs 4.26 % Black (Patent) Malt 60 mins 1.025
12.00 ozs 6.38 % Honey Malt 60 mins 1.037
3.00 lbs 25.53 % Briess 2-Row Brewers Malt 60 mins 1.037
3.00 lbs 25.53 % Amber Dry Extract 60 mins 1.044
Hops
Amount IBU's Name Time AA %
0.50 ozs 16.32 Simcoe 60 mins 13.00
0.50 ozs 2.07 Hop Burst Hop Blend 5 mins 8.25
0.50 ozs 7.96 Hop Burst Hop Blend 30 mins 8.25
Yeasts
Amount Name Laboratory / ID
1 act pkgs Irish Ale Wyeast Labs 1084
Additions
(none)
Mash Profile
(none)
Water Profile
(none)
Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 7 days @ 65.0°F
Bottle/Keg 21 days @ 70.0°F
Carbonation
Desired Vol of CO2: 2.30 Vols
Beer Temperature: 72.00 °F
Residual CO2 in Beer: 0.81
Table Sugar Required: 4.94 ozs