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Bearblaster Porter All-grain
Color
Stats
OG1.063
FG1.023
IBU105
ABV5.20 %
SRM46
BJCP Style
15A. Porter, Robust Porter
Description
This brew was made for the hophead in mind. I need my dark winter brews but can't give up my IPAs. This is an easy drinking all centennial porter that has a smooth transition from the roasted porter character to the ending hop bite. Dextrin was added to thicken the body to help counter balance the high IBUs
Submitted by CEL on 22-Dec-2010

Recipe Details
Tasting Notes If I were to tweak this recipe, I would add 1.5-2x more coffee to bring out the coffee flavors and maybe use a darker roast (only had medium roast on hand). I would also experiment with 2oz of centennials for dry hopping to bring out more hop aromas.
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1028 London Ale (75% app. attenuation)
Primary Fermentation Carboy 3 weeks
Secondary Fermentation NA
Other Fermentation NA
Procedure Typical all grain procedure. I threw the coffee beans in with the malts for the milling and added it all to the mash.
  Style Comparison
  Low   High
OG 1.050 1.063 1.065
FG 1.012 1.023 1.016
IBU 25 105 45
SRM 46 30+
ABV 4.8 5.20 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
76.6 % 9.00 American Two-row Pale 50.0 1.8
8.5 % 1.00 American Crystal 120L 5.0 120.0
8.5 % 1.00 American Chocolate 4.4 350.0
4.3 % 0.50 American Black Patent 2.1 500.0
2.1 % 0.25 Dextrin Added to Boil 1.2 1.5
  11.75     62.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Centennial Pellet 9.0 18.0 60 0.248 66.9
25.0 % 1.00 Centennial Pellet 9.0 9.0 30 0.191 25.7
25.0 % 1.00 Centennial Pellet 9.0 9.0 10 0.090 12.1
  4.00               105.0
Miscellaneous Ingredients
Weight/Units Name Notes
.25 Tsp NaCl (Optional) My water has low chlorine
.25 Tsp Gypsum
1 Tsp Irish Moss
.25lbs Coffee Milled and mashed with malts