humann will you repost your complete recipe with the updates of the peat malt and the chocolate malt. i want to try this recipe and just let it set till jan or feb.. thank you
This is what I will be doing the next time. Small changes but it was fairly close the first time.
Don't mind all the odd amounts, this is converted from a 2.6 gallon recipe, just look at the percentages and don't mind the salts, this is based on my tap water.
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.72 gal
Estimated OG: 1.048 SG
Estimated Color: 35.2 SRM
Estimated IBU: 26.1 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
6.71 lb Great Western 2 Row (2.0 SRM) Grain 73.88 %
1.03 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.37 %
1.03 lb Chocolate Malt (350.0 SRM) Grain 11.35 %
0.21 lb Black (Patent) Malt (560.0 SRM) Grain 2.27 %
0.10 lb Peat Smoked Malt (2.8 SRM) Grain 1.14 %
1.40 oz Williamette [5.50 %] (60 min) Hops 26.1 IBU
0.18 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.37 gm Calcium Chloride (Mash 60.0 min) Misc
0.55 gm Chalk (Mash 60.0 min) Misc
3.67 gal Perfect Porter Mash Water
1 Pkg English Ale (White Labs #WLP002) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 9.08 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 14.42 qt of water at 162.3 F 153.0 F
10 min Mash Out Add 7.26 qt of water at 201.2 F 168.0 F