English Chocolate Nut Brown - English Porter |
RECIPE INFO |
|
by DuffMantt
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 60 Minutes
|
|
|
Efficiency: 65%
|
|
OG: 1.066 |
|
FG: 1.013 |
|
ABV: 6.94%
|
|
|
Bitterness: 28 (tinseth)
|
|
IBU/OG: 0.42 |
|
Color: 28.3° SRM
|
|
Calories: 6.94 per 330ml
|
|
|
|
English base malt, english chocolate malt, eng crystal, oats and belgian biscuit malt make a fantastic take on this. |
|
|
FERMENTABLES |
| 73.7% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 5.3% |
0 |
Biscuit Malt - BE |
36 |
23 |
Mash |
| 3.5% |
0 |
Chocolate - UK |
34 |
425 |
Mash |
| 7% |
0 |
Crystal 90L - UK |
33 |
90 |
Mash |
| 7% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 3.5% |
0 |
Caramel/Crystal 60 - US |
36 |
60 |
Mash |
|
HOPS |
| 0 |
Centennial |
Pellet |
Boil |
30 Minutes |
10.5 |
14.12 |
| 0 |
Centennial |
Pellet |
Boil |
29 Minutes |
10.5 |
13.87 |
|
YEAST |
|
INSTRUCTIONS |
|
Mashed at 155F for appx 2 hours. Steeped the specialty grains separately (in the boil kettle) in a bag. Sparged 168 to get about 13.5 or 14 gallons. Needed a total of about 17.5 gallons heated. Took a half gallon for a real wort starter for the Notty yeast. Fermenting at basement temperatre of about 65F. Unfortunately, I did not take and gravity readings, so the abv could be anywhere from 6-7% abv.
|