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MarthaStewartLikesTheDarkMeat Extract
Color
Stats
OG1.047
FG1.012
IBU24
ABV4.50 %
SRM26
BJCP Style
15B. Porter, Brown Porter
Description
Chocolate, Rye Porter
Submitted by FuckMarthaStewart on 17-Dec-2007

Recipe Details
Tasting Notes Dry, spicy, chocolatey
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast (75% app. attenuation)
Primary Fermentation Glass, 14 days
Secondary Fermentation none
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.040 1.047 1.050
FG 1.008 1.012 1.014
IBU 20 24 30
SRM 20 26 35
ABV 3.8 4.50 5.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
37.5 % 3.00 Light Dry Malt Extract Briess 20.3 2.0
25.0 % 2.00 Light Malt Extract Syrup Coopers (Late Addition) 10.2 2.0
12.5 % 1.00 Rye Chocolate Rye Malt. 4.5 3.5
12.5 % 1.00 British Crystal 50-60L 55L 5.1 55.0
6.3 % 0.50 Munich Light 10L 2.5 8.0
6.3 % 0.50 Black Patent 2.2 500.0
  8.00     44.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 Perle Whole/Plug 4.3 4.3 45 0.046 19.4
33.3 % 1.00 Perle Whole/Plug 4.8 4.8 10 0.011 5.0
33.3 % 1.00 Perle Whole/Plug 4.8 4.8 0 0.000 0.0
  3.00               24.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss @ 15min
Yeast Nutrient @ 15min