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Vallejo Rauch Porter Partial
Color
Stats
OG1.043
FG1.011
IBU50
ABV4.10 %
SRM41
BJCP Style
15A. Porter, Robust Porter
Description
Complex rich tasty porter
Submitted by theprinceoflevity on 01-May-2012

Recipe Details
Tasting Notes Chocolate, coffee, caramel, great balance, dry finish, tasty porter!
Awards rated "Excellent" at 2012 NHC, and my best Porter yet
Boil Volume 6.50 gallons
Boil Time 90 minutes
Batch Size 5.00 gallons
Yeast WLP 004 Irish Ale (75% app. attenuation)
Primary Fermentation Glass 12 days
Secondary Fermentation Plastic 14 days
Other Fermentation
Procedure Mash grains at 153 F for 55 min, sparge out with 170 F, bring to volume with DME's and commence boil
  Style Comparison
  Low   High
OG 1.050 1.043 1.065
FG 1.012 1.011 1.016
IBU 25 50 45
SRM 41 30+
ABV 4.8 4.10 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
57.1 % 4.00 Amber Dry Malt Extract 27.0 12.5
14.3 % 1.00 Wheat Dry Malt Extract 6.9 2.7
7.1 % 0.50 British Brown 2.4 70.0
7.1 % 0.50 German Smoked 2.8 9.0
7.1 % 0.50 Belgian Chocolate 2.2 498.0
7.1 % 0.50 British Black Patent 2.0 575.0
  7.00     43.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
20.0 % 0.50 Challenger Whole/Plug 7.5 3.8 75 0.281 15.8
40.0 % 1.00 Challenger Whole/Plug 7.5 7.5 60 0.269 30.2
40.0 % 1.00 Spalt Spalter Whole/Plug 4.5 4.5 5 0.054 3.6
  2.50               50.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/2 Tbs irish moss @ 15 min left