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Pollywog Porter All-grain
Color
Stats
OG1.061
FG1.015
IBU45
ABV5.90 %
SRM50
BJCP Style
15A. Porter, Robust Porter
Description
Rich, nutty, chocolaty and roasty goodness! A robust pain reliever that a Wog wishes for!
Submitted by Scott on 26-Jan-2010

Recipe Details
Tasting Notes All values are estimates! Depending on the yeast attenuation, you can end up with a final gravity anywhere between 1.013-1.018. I have had highs and lows with WLP013, but the result has always been loaded with flavor! Cheers!
Awards
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs, WLP013, London Ale Yeast (75% app. attenuation)
Primary Fermentation plastic, 10 days
Secondary Fermentation plastic, 10 days
Other Fermentation
Procedure Mash grains, single infusion, in 10 gallon cooler mash tun between 152-154 degrees F for 60 minutes. Batch sparge with 170 degree water until 6.5 gallons collected in the boil kettle. Boil 60 minutes following hop schedule.
  Style Comparison
  Low   High
OG 1.050 1.061 1.065
FG 1.012 1.015 1.016
IBU 25 45 45
SRM 50 30+
ABV 4.8 5.90 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
73.9 % 8.50 American Two-row Pale 47.2 1.8
10.9 % 1.25 American Chocolate 5.4 350.0
6.5 % 0.75 American Roasted Barley 3.2 450.0
4.3 % 0.50 American Crystal 120L 2.5 120.0
4.3 % 0.50 American Victory 2.6 25.0
  11.50     60.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
46.2 % 1.50 Mount Hood Pellet 5.3 8.0 60 0.261 31.1
15.4 % 0.50 Mount Hood Pellet 5.3 2.7 30 0.201 8.0
15.4 % 0.50 Willamette Pellet 5.0 2.5 15 0.129 4.9
23.1 % 0.75 Willamette Pellet 5.0 3.8 1 0.011 0.6
  3.25               45.0