Smokey The Porter

[HolyGhostBrew]

Brewing this one up today...got a couple tips from Gordon Strong's new book that i plan on testing out today. i'll let ya'll know how it comes out!

Smokey the Porter
12-B Robust Porter
Author: Holy Ghost Brew
Date: 2/23/2011

Size: 5.5*gal
Efficiency: 75.0%
Attenuation: 76.6%
Calories: 213.61*kcal per 12.0*fl oz

Original Gravity: 1.064 (1.048 - 1.065)
Terminal Gravity: 1.015 (1.012 - 1.016)
Color: 27.85 (22.0 - 35.0)
Alcohol: 6.46% (4.8% - 6.5%)
Bitterness: 39.1 (25.0 - 50.0)

Ingredients:
7.5*lb Maris Otter Pale Ale Malt
2.5*lb Briess Smoked Malt (Cherry Wood)
1*lb Bonlander Munich Malt
.75*lb Pale Chocolate Malt
.5*lb Black Malt
.75*lb Caramel Malt 60L (Organic)
.5*lb Caramel Malt 120L
1*oz East Kent Goldings (7.2%) - added during boil, boiled 60*m
.75*oz Fuggle (4.8%) - added during boil, boiled 30*m
.75*oz Fuggle (4.8%) - added during boil, boiled 15*m
.4*oz East Kent Goldings (7.2%) - added during boil, boiled 0*m
.4*oz Fuggle (4.8%) - added during boil, boiled 0*m
1.0*ea WYeast 1882 Thames Valley Ale Yeast II

Schedule:
Ambient Air: 60.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m

00:04:42 Mash In - Liquor: 1.5*gal; Strike: 184.82*°F; Target: 154.0*°F
01:04:44 Sac Rest - Heat: 60.0*m; Target: 152.0*°F
01:07:10 Mashout - Heat: 2.4*m; Target: 169.0*°F
01:32:10 Fly Sparge - Sparge Volume: 7.47*gal; Sparge Temperature: 175*°F; Runoff: 7.46*gal
01:53:52 Boil Wort - Heat: 21.7*m; Target: 212.0*°F
03:23:52 Boil and Hop additions - Rest: 90*m; Final: 212.0*°F

Results generated by BeerTools Pro 1.5.20