Porter
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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


Recipe Specifics
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   


Grain/Extract/Sugar
% 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.

Hops
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


Yeast
White Labs WLP023 Burton Ale


Mash Schedule
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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Last updated November 7, 2003.
Send suggestions or comments to lou@lousbrews.info.