Orange Rye Porter
Specialty Beer

 

Type: All Grain

 Date: 22/05/2005

Batch Size: 19.00 L

 Brewer: Tim Gorman
Boil Size: 21.75 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3.40 kg Maris Otter (Crisp) (4.0 SRM) Grain 72.0 %
0.40 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.5 %
0.40 kg Rye Malt (4.7 SRM) Grain 8.5 %
0.25 kg Black (Crisp) (680.0 SRM) Grain 5.3 %
0.20 kg Roasted Barley (Crisp) (695.0 SRM) Grain 4.2 %
0.07 kg Chocolate Malt (450.0 SRM) Grain 1.5 %
48.00 gm Willamette [5.80%] (60 min) Hops 33.8 IBU
16.00 gm Goldings, East Kent [5.60%] (15 min) Hops 5.4 IBU
0.75 oz Orange Peel, Sweet (Boil 15.0 min) Misc
10.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 125 ml] [Cultured] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.057 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 6.9 %
Bitterness: 39.2 IBU Calories: 536 cal/l
Est Color: 49.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 4.72 kg
Sparge Water: 14.18 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
 

Name Description Step Temp Step Time
Mash In Add 12.30 L of water at 74.4 C 67.8 C 60 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 107.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes
temp was 15.9 at pitching