Proselytizing Purgatory Porter

Friday's Robust Porter recipe:

Proselytizing Purgatory Porter
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 25.00 Wort Size (Gal): 25.00
Total Grain (Lbs): 69.00
Anticipated OG: 1.07569 Plato: 18.355
Anticipated SRM: 43.2
Anticipated IBU: 40.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 26.32 Gal
Pre-Boil Gravity: 1.07191 SG 17.49 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.7 55.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
4.3 3.00 lbs. Black Barley Malt America 1.02700 530
4.3 3.00 lbs. Cara-Pils Dextrine Malt 1.03300 2
4.3 3.00 lbs. Chocolate Malt America 1.02900 350
4.3 3.00 lbs. Crystal 150L Great Britain 1.03300 150
1.4 1.00 lbs. Crystal 40L America 1.03400 40
1.4 1.00 lbs. Crystal 80L 1.03300 80
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Northern Brewer Pellet 9.30 26.3 60 min.
4.00 oz. Goldings - E.K. Pellet 5.55 13.8 40 min.
4.00 oz. Goldings - E.K. Pellet 5.55 0.0 0 min.
4.00 oz. Goldings - E.K. Pellet 4.75 0.0 Dry Hop

Yeast
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WYeast 1187 Ringwood Ale

Mash Schedule
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Mash Name: robust porter
Total Grain Lbs: 69.00
Total Water Qts: 64.00 - Before Additional Infusions
Total Water Gal: 16.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 65.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc. 5 60 152 152 Infuse 170 64.00 0.93

Total Water Qts: 64.00 - After Additional Infusions
Total Water Gal: 16.00 - After Additional Infusions
Total Mash Volume Gal: 21.52 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Comments?

That looks good. Pushing 10% with the raost/chocolate malts, but the extra crystal and dextrin will balance it. I've got waaay too many good porter recipes to try, and now I need to add this one to the list...

I figured that a gravity of this range could handle the roast and as you point out the crystals will balance it. Also the mash temperature is high and the hopping isn't out of the world, so...