Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Yeast Starter
- Rehydrated
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.062
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 50.2
- Color
- 41.7
- Primary Fermentation (# of Days & Temp)
- 10 days @ 66f
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 60f
- Additional Fermentation
- 10 days @ 37f
Code:
Moss Hollow Smoked Porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
12-B Porter, Robust Porter
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.00
Anticipated OG: 1.062 Plato: 15.19
Anticipated SRM: 41.7
Anticipated IBU: 50.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.053 SG 13.01 Plato
Formulas Used
-------------
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 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 10.00 lbs. Munich Malt(light) America 1.033 10
5.8 0.75 lbs. Chocolate Malt America 1.029 350
3.8 0.50 lbs. Black Patent Malt America 1.028 525
3.8 0.50 lbs. Crystal 40L America 1.034 40
3.8 0.50 lbs. Special B Malt Belgian 1.030 120
3.8 0.50 lbs. Sucanat Generic 1.046 1
1.9 0.25 lbs. Scottish Peated Malt Scotland 1.038 5
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Galena Whole 13.00 37.5 First WH
1.00 oz. Northern Brewer Whole 6.50 10.3 15 min.
0.50 oz. Northdown Pellet 6.50 2.3 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL Yeast US-06 Safeale American Ale Yeast
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.50
Water Qts: 10.94 - Before Additional Infusions
Water Gal: 2.73 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.88 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 167 Time: 10
Total Mash Volume Gal: 3.74 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.I force carbed this and finally got it on tap at 10psi last night. From the very first pint, I knew that this was an instant classic. Between the higher mash temps and the Munich base, it finished nice and malty, almost chewy, which it really needs to balance the roasty, smoky character. The higher IBU really works, too---again, it helps to balance the peaty smoke. Now I'm scared---it's on tap, and I can't get enough of it. My poor liver.
I also bottled 3 12oz'ers before racking it to the keg, because my volumes were a bit high (it was like 1" from the lip of a 5 gallon carboy!), so maybe someone gets on in a beerswap. 
