Matt_man
Active Member
- Joined
- Sep 19, 2014
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Hello everyone! This is my first attempt at going over the 9% mark and was hoping for a little guidance and feedback on what I have come up with. Let me know what you think. I am basing it off of the Beer&Brewing Avery Pump[KY]n clone recipe with some modifications
Brew Method: BIAB
Style Name: Porter
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.0 gallons
Boil Gravity: 1.108
Efficiency: 60% (Brew House)
Original Gravity: 1.138
Final Gravity: 1.023
ABV (standard): 15.08%
IBU (tinseth): 60.4
SRM (morey): 33.26
FERMENTABLES:
29 lb - Canadian - Pale 2-Row (79.2%)
3 lb - American - Munich - Light 10L (8.2%)
1.25 lb - Belgian - Special B (3.4%)
1 lb - Flaked Oats (2.8%)
1 lb - United Kingdom - Coffee Malt (2.7%)
0.38 lb - American - Chocolate (1%)
1 lb - Pumpkin (canned) (2.7%)
HOPS:
2 oz - Columbus, Type: Pellet, AA: 14.8, Use: Boil for 60 min, IBU: 60.4
MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min, Amount: 8.6 gal
YEAST:
3 packs of US-05 @ 68 F for 1 month
TARGET WATER PROFILE:
Ca2: 75
Mg2: 0
Na: 25
Cl: 73
SO4: 84
NOTES:
Add 21g of Pumpkin Spice at flameout.
Secondary with 8 oz of Bourbon and 2 oz of Oak cubes for 6 months.
Brew Method: BIAB
Style Name: Porter
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.0 gallons
Boil Gravity: 1.108
Efficiency: 60% (Brew House)
Original Gravity: 1.138
Final Gravity: 1.023
ABV (standard): 15.08%
IBU (tinseth): 60.4
SRM (morey): 33.26
FERMENTABLES:
29 lb - Canadian - Pale 2-Row (79.2%)
3 lb - American - Munich - Light 10L (8.2%)
1.25 lb - Belgian - Special B (3.4%)
1 lb - Flaked Oats (2.8%)
1 lb - United Kingdom - Coffee Malt (2.7%)
0.38 lb - American - Chocolate (1%)
1 lb - Pumpkin (canned) (2.7%)
HOPS:
2 oz - Columbus, Type: Pellet, AA: 14.8, Use: Boil for 60 min, IBU: 60.4
MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min, Amount: 8.6 gal
YEAST:
3 packs of US-05 @ 68 F for 1 month
TARGET WATER PROFILE:
Ca2: 75
Mg2: 0
Na: 25
Cl: 73
SO4: 84
NOTES:
Add 21g of Pumpkin Spice at flameout.
Secondary with 8 oz of Bourbon and 2 oz of Oak cubes for 6 months.