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Jimmi's Porter All-grain
Color
Stats
OG1.064
FG1.016
IBU61
ABV6.20 %
SRM47
BJCP Style
15A. Porter, Robust Porter
Description
Very nice, thick porter when put in primary. Flavors of caramel, chocolate, and biscuit came through. I am impatient to try it already and I just put it in the primary.
Submitted by Jimmi_Jones on 23-Jul-2006

Recipe Details
Tasting Notes
Awards
Boil Volume 11.00 gallons
Boil Time 60 minutes
Batch Size 10.00 gallons
Yeast Nottingham (2 packs) (75% app. attenuation)
Primary Fermentation plastic 1 week
Secondary Fermentation glass 3 weeks
Other Fermentation I am planning on letting it sit in the bottles for two months at least
Procedure Doughed in at 160F producing 150F mash, held for 90 minutes and fly sparged with 180F water to 11 gallons of run off. Final runnings were 1.010. Initial runnings were 1.125! 90 minute mash is probably not required, but my cooler holds temp perfectly and I got distracted and didn't get the sparge water on the burner soon enough to mash out at 60 minutes.
  Style Comparison
  Low   High
OG 1.050 1.064 1.065
FG 1.012 1.016 1.016
IBU 25 61 45
SRM 47 30+
ABV 4.8 6.20 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
72.0 % 18.00 American Two-row Pale 48.0 1.8
8.0 % 2.00 American Chocolate 4.2 350.0
6.0 % 1.50 German Light Caramel actually Caramunich 4.0 2.5
4.0 % 1.00 American Crystal 120L 2.4 120.0
4.0 % 1.00 American Crystal 60L 2.4 60.0
2.0 % 0.50 American Black Barley 1.0 530.0
2.0 % 0.50 Roasted Barley 1.0 450.0
2.0 % 0.50 Belgian Special B 1.0 221.0
  25.00     64.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
80.0 % 4.00 Centennial Whole/Plug 8.5 34.0 60 0.214 54.6
20.0 % 1.00 Centennial Whole/Plug 8.5 8.5 15 0.106 6.8
  5.00               61.0