Burning Barrel Porter
Porter

 

Type: All Grain

Date: 15/10/2011

Batch Size: 40.00 L

Brewer: Tim Gorman
Boil Size: 45.79 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.50
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 kg Maris Otter (Crisp) (4.0 SRM) Grain 73.30 %
1.00 kg Smoked Malt (9.0 SRM) Grain 10.47 %
0.45 kg Carafoam (2.0 SRM) Grain 4.71 %
0.45 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.71 %
0.45 kg Roasted Barley (Crisp) (695.0 SRM) Grain 4.71 %
0.20 kg Chocolate (Crisp) (630.0 SRM) Grain 2.09 %
42.00 gm Magnum [13.50 %] (60 min) Hops 33.5 IBU
0.53 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs British Ale II (Wyeast Labs #1335) [Starter 125 ml] [Cultured] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.054 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.28 % Actual Alcohol by Vol: 0.65 %
Bitterness: 33.5 IBU Calories: 90 cal/l
Est Color: 37.7 SRM Color:
Color
 

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 9.55 kg
Sparge Water: 39.41 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Saccrification Add 15.94 L of water at 78.1 C 67.8 C

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

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