This is what im trying. its definetely 40ish ibu, you can taste it behind the chocolate. I question the caramel, chocolate and black malt quantities, but I got to start somewhere.
HOME BREW RECIPE:
Title: Shake
Author: many
Brew Method: All Grain
Style Name: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.061
Final Gravity: 1.016
ABV (standard): 5.93%
IBU (tinseth): 40.32
SRM (morey): 34.73
FERMENTABLES:
8.7 lb - American - Pale Ale (76.7%)
1.2 lb - American - Caramel / Crystal 60L (10.6%)
0.4 lb - American - Chocolate (3.5%)
0.3 lb - German - Chocolate Wheat (2.6%)
0.5 lb - Lactose (Milk Sugar) (4.4%)
0.25 lb - American - Black Malt (2.2%)
HOPS:
0.65 oz - Nugget, Type: Pellet, AA: 15.9, Use: Boil for 45 min, IBU: 35.76
0.4 oz - Tettnanger, Type: Pellet, AA: 5, Use: Boil for 20 min, IBU: 4.56
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 1.4 qt
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
6 oz - cacao nibs, Type: Spice, Use: Secondary
YEAST:
Wyeast - American Ale 1056
Starter: No
Form: Liquid
Attenuation (custom): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 63 F
Pitch Rate: 1.25 (M cells / ml / deg P)
Additional Yeast: wyeast 1056
NOTES:
Brew Date 1/11/16
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/313138/shake
Generated by Brewer's Friend -
http://www.brewersfriend.com/
Date: 2016-01-12 02:15 UTC
Recipe Last Updated: 2016-01-12 02:11 UTC