It takes more than a recipe to make a tasty brew. Register | Login

Portly Breakfast Porter All-grain
Color
Stats
OG1.067
FG1.017
IBU30
ABV6.50 %
SRM26
BJCP Style
15A. Porter, Robust Porter
Description
Inspired by Northern Breakfast Porter This recipe uses Coffee Malt, Chocolate Malt & Oat Malt instead of Rolled Oats.
Submitted by blackradish on 12-Mar-2010

Recipe Details
Tasting Notes
Awards
Boil Volume 6.50 gallons
Boil Time 70 minutes
Batch Size 5.00 gallons
Yeast Safale s-04 (75% app. attenuation)
Primary Fermentation 5 Days
Secondary Fermentation 7 Days
Other Fermentation
Procedure Mash @ 154 for 60 mins. Mash out at 180.
  Style Comparison
  Low   High
OG 1.050 1.067 1.065
FG 1.012 1.017 1.016
IBU 25 30 45
SRM 26 30+
ABV 4.8 6.50 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
72.0 % 9.00 American Two-row Pale Rahr 50.0 1.8
8.0 % 1.00 British Brown Coffee Malt 4.8 70.0
8.0 % 1.00 American Two-row Toasted Oat Malt 5.0 30.0
6.0 % 0.75 British Pale Chocolate 3.8 200.0
6.0 % 0.75 American Crystal 80L 3.8 80.0
  12.50     67.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 0.50 Perle Pellet 7.5 3.8 60 0.250 14.1
33.3 % 0.50 Perle Pellet 7.5 3.8 30 0.192 10.8
33.3 % 0.50 Cascade Pellet 7.2 3.6 10 0.091 4.9
  1.50               30.0