Brewpastor
Beer, not rocket chemistry
Well, for better or for worse, here it is!
Ole Mole Portero
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): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 39.00
Anticipated OG: 1.05379 Plato: 13.284
Anticipated SRM: 29.2
Anticipated IBU: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.1 25.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
12.8 5.00 lbs. Munich Malt Germany 1.03700 8
9.0 3.50 lbs. Crystal 55L Great Britian 1.03400 55
5.1 2.00 lbs. Chocolate Malt Great Britain 1.03400 475
1.3 0.50 lbs. Black Patent Malt Great Britain 1.02700 525
7.7 3.00 lbs. Cara-Pils Dextrine Malt 1.03300 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Northern Brewer Pellet 9.00 21.7 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 2.7 30 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
8.00 Oz Red Chile Powder Spice 7 Days
28.00 Oz cocoa Spice 7 Day
3 tsp. cinnamon spice 7 days
Yeast
-----
WYeast 1099 Whitbread Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 39.00
Water Qts: 42.00 - Before Additional Infusions
Water Gal: 10.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Total Mash Volume Gal: 13.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Heat cocoa, cinnamon and chile powder in a dry sauce pan until fragrant. Cover with
water, stir, mix and simmer to form a smooth, wet paste about the consisten
cy of ketchup. Add sauce to secondary.
Ole Mole Portero
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): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 39.00
Anticipated OG: 1.05379 Plato: 13.284
Anticipated SRM: 29.2
Anticipated IBU: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.1 25.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
12.8 5.00 lbs. Munich Malt Germany 1.03700 8
9.0 3.50 lbs. Crystal 55L Great Britian 1.03400 55
5.1 2.00 lbs. Chocolate Malt Great Britain 1.03400 475
1.3 0.50 lbs. Black Patent Malt Great Britain 1.02700 525
7.7 3.00 lbs. Cara-Pils Dextrine Malt 1.03300 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Northern Brewer Pellet 9.00 21.7 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 2.7 30 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
8.00 Oz Red Chile Powder Spice 7 Days
28.00 Oz cocoa Spice 7 Day
3 tsp. cinnamon spice 7 days
Yeast
-----
WYeast 1099 Whitbread Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 39.00
Water Qts: 42.00 - Before Additional Infusions
Water Gal: 10.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Total Mash Volume Gal: 13.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Heat cocoa, cinnamon and chile powder in a dry sauce pan until fragrant. Cover with
water, stir, mix and simmer to form a smooth, wet paste about the consisten
cy of ketchup. Add sauce to secondary.