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Old Crow Porter Extract
Color
Stats
OG1.053
FG1.013
IBU92
ABV5.20 %
SRM50
BJCP Style
15A. Porter, Robust Porter
Description
A nice black porter.
Submitted by jjs581 on 30-Jan-2011

Recipe Details
Tasting Notes Full of roasted flavors and medium bodied.
Awards
Boil Volume 1.00 gallons
Boil Time 60 minutes
Batch Size 2.50 gallons
Yeast Danstar Nottingham (75% app. attenuation)
Primary Fermentation Plastic for 5 days.
Secondary Fermentation
Other Fermentation
Procedure Steep chocolate and crystal malt grains in muslin sacks in 1 gallon of water until it heats to a boil. Remove the grains, and add the malt extract. Return to boil. Add 1 oz. Perle hops and 1/2 oz. Willamette. Boil for 55 minutes, before adding 1/2 oz. Mt. Hood hops. Boil for 5 more minutes before cooling and adding the fermentation tank.
  Style Comparison
  Low   High
OG 1.050 1.053 1.065
FG 1.012 1.013 1.016
IBU 25 92 45
SRM 50 30+
ABV 4.8 5.20 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
44.4 % 2.00 Amber Dry Malt Extract 27.0 12.5
22.2 % 1.00 Dark Dry Malt Extract 12.6 80.0
22.2 % 1.00 American Chocolate 8.7 350.0
11.1 % 0.50 American Crystal 80L 5.1 80.0
  4.50     53.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Perle Pellet 7.7 7.7 60 0.087 67.2
25.0 % 0.50 Willamette Pellet 4.7 2.4 60 0.087 20.5
25.0 % 0.50 Mount Hood Pellet 5.1 2.6 5 0.016 4.0
  2.00               92.0