Muddy Paws - American Porter |
RECIPE INFO |
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by SnoutsandStouts
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 65%
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OG: 1.076 |
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FG: 1.019 |
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ABV: 7.47%
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Bitterness: 17.17 (tinseth)
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IBU/OG: 0.23 |
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Color: 44.4° SRM
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Calories: 7.47 per 330ml
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A sweet chocolate peanut butter porter |
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FERMENTABLES |
| 56.4% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 6.3% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 7.8% |
0 |
Pale Chocolate - UK |
32 |
200 |
Mash |
| 6.3% |
0 |
Bonlander Munich - US |
36 |
10 |
Mash |
| 6.3% |
0 |
Victory Malt - US |
34 |
28 |
Mash |
| 4.4% |
0 |
Midnight Wheat - US |
32 |
549 |
Mash |
| 6.3% |
0 |
Flaked Wheat - US |
35 |
2 |
Mash |
| 6.3% |
0 |
Lactose - Milk Sugar - US |
41 |
1 |
Mash |
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HOPS |
| 0 |
Fuggles |
Pellet |
Boil |
60 Minutes |
4.8 |
17.17 |
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YEAST |
| Fermentis Safale S-04 |
75% |
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OTHER INGREDIENTS |
| 1 |
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Lactose |
0 minutes |
Boil |
| 8 |
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Cocoa Nibs |
0 minutes |
Boil |
| 12 |
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Cacao Powder |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash at 154 for 60 minutes. Cocoa powder goes in the mash and at the end at flameout. 4oz in mash 8 oz at flameout. Lactose goes in at 55min. Cocoa Nibs go in the fermenter during secondary fermentation. Peanut butter extract is used a Kegging/bottling to taste. Ferment at around 64 degrees should be finished within two weeks.
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