dragonfyre
Well-Known Member
Hello everyone!
Man, it has been a long time! New house, new challenges = no time for brewing. But, I want to run this recipe by you all and see what you think. I'm really not too worried about style here, just filed it under "American porter" because it seemed more American than British. Thanks in advance!
Recipe: Rye Lopez Robust Porter BIAB
Style: American Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 4.41 gal
Post Boil Volume: 3.66 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.78 gal
Estimated OG: 1.058 SG
Estimated Color: 33.8 SRM
Estimated IBU: 47.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Greenfield Drive Well Water 1 -
4.50 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.50 g Salt (Mash 60.0 mins) Water Agent 4 -
5 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 5 67.8 %
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 6 13.6 %
8.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 7 6.8 %
6.0 oz Black (Crisp) (605.0 SRM) Grain 8 5.1 %
6.0 oz Wheat Malt, Red (Rahr) (3.2 SRM) Grain 9 5.1 %
2.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 10 1.7 %
0.25 oz Nugget [16.80 %] - Boil 60.0 min Hop 11 23.4 IBUs
0.20 oz Nugget [16.80 %] - Boil 30.0 min Hop 12 14.4 IBUs
0.35 oz Nugget [16.80 %] - Boil 5.0 min Hop 13 6.5 IBUs
0.20 oz Nugget [16.80 %] - Steep/Whirlpool 10.0 Hop 14 3.4 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 15 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 19.79 qt of water at 158.0 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Man, it has been a long time! New house, new challenges = no time for brewing. But, I want to run this recipe by you all and see what you think. I'm really not too worried about style here, just filed it under "American porter" because it seemed more American than British. Thanks in advance!
Recipe: Rye Lopez Robust Porter BIAB
Style: American Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 4.41 gal
Post Boil Volume: 3.66 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.78 gal
Estimated OG: 1.058 SG
Estimated Color: 33.8 SRM
Estimated IBU: 47.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Greenfield Drive Well Water 1 -
4.50 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.50 g Salt (Mash 60.0 mins) Water Agent 4 -
5 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 5 67.8 %
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 6 13.6 %
8.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 7 6.8 %
6.0 oz Black (Crisp) (605.0 SRM) Grain 8 5.1 %
6.0 oz Wheat Malt, Red (Rahr) (3.2 SRM) Grain 9 5.1 %
2.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 10 1.7 %
0.25 oz Nugget [16.80 %] - Boil 60.0 min Hop 11 23.4 IBUs
0.20 oz Nugget [16.80 %] - Boil 30.0 min Hop 12 14.4 IBUs
0.35 oz Nugget [16.80 %] - Boil 5.0 min Hop 13 6.5 IBUs
0.20 oz Nugget [16.80 %] - Steep/Whirlpool 10.0 Hop 14 3.4 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 15 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 19.79 qt of water at 158.0 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------