Lou's Brews Porter
|
BJCP Style and Style Guidelines
|
15-A Porter, Robust Porter
|
Min OG:
|
1.050
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
45
|
|
|
Min Clr:
|
30
|
Max Clr:
|
90
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
10.00
|
Wort Size (Gal):
|
10.00
|
|
Total Grain (Lbs):
|
22.00
|
|
|
|
Anticipated OG:
|
1.060
|
Plato:
|
14.82
|
|
Anticipated SRM:
|
30.0
|
|
|
|
Anticipated IBU:
|
35.4
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
75
|
Minutes
|
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
72.7
|
16.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
9.1
|
2.00 lbs.
|
Crystal 55L
|
Great Britain
|
1.034
|
55
|
|
6.8
|
1.50 lbs.
|
Brown Malt
|
Great Britain
|
1.032
|
70
|
|
6.8
|
1.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
4.5
|
1.00 lbs.
|
Munich Malt
|
Great Britain
|
1.037
|
6
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.75 oz.
|
Wye Challenger
|
Whole
|
7.50
|
29.8
|
75 min
|
|
1.75 oz.
|
Wye Challenger
|
Whole
|
7.50
|
5.6
|
10 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Whole
|
5.90
|
0.0
|
Dry Hop
|
White Labs WLP023 Burton Ale
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
22.00
|
|
|
Water Qts:
|
22.50
|
Before Additional Infusions
|
|
Water Gal:
|
5.63
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.02
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
153
|
60 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
|
170
|
45 Min
|
Total Mash Volume Gal: 7.39 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |
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|
