sticky figgahs - American Porter |
RECIPE INFO |
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by Alfred Estrada
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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: 90 Minutes
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Efficiency: 75%
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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: 30.96 (tinseth)
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IBU/OG: 0.41 |
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Color: 20.7° SRM
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Calories: 7.47 per 330ml
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my base porter using Butter Fingers candy bar |
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FERMENTABLES |
| 47.7% |
0 |
Pale 2-Row - CA |
36 |
1 |
Mash |
| 19.1% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 14.3% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 4.8% |
0 |
Honey - US |
35 |
1 |
Mash |
| 2.4% |
0 |
Caramel/Crystal 60 - US |
36 |
60 |
Mash |
| 2.4% |
0 |
Dark Munich - DE |
36 |
10 |
Mash |
| 4.8% |
0 |
White Wheat - US |
40 |
2 |
Mash |
| 2.9% |
0 |
Special B - BE |
30 |
180 |
Mash |
| 1.7% |
0 |
Black Patent Malt - UK |
25 |
500 |
Mash |
|
HOPS |
| 0 |
East Kent Goldings |
Pellet |
Boil |
60 Minutes |
5.5 |
12.65 |
| 0 |
Northern Brewer(GR) |
Pellet |
Boil |
30 Minutes |
9 |
15.9 |
| 0 |
Willamette |
Pellet |
Boil |
5 Minutes |
5 |
1.15 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
5 Minutes |
5.5 |
1.26 |
| 0 |
Northern Brewer(GR) |
Pellet |
Dry Hop |
10 Days |
9 |
0 |
| 0 |
Willamette |
Pellet |
Dry Hop |
10 Days |
5 |
0 |
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YEAST |
| Windsor Dry Ale Yeast |
71% |
| Danstar Nottingham |
80% |
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OTHER INGREDIENTS |
| 0.23 |
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Bicarbonate |
0 minutes |
Mash |
| 0.39 |
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Calciumchloride |
0 minutes |
Mash |
| 0.11 |
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NaCl |
0 minutes |
Mash |
| 0.09 |
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Magnesium |
0 minutes |
Mash |
| 0.12 |
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CaSo |
0 minutes |
Mash |
| 0.32 |
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Yeast nutrient |
10 minutes |
Boil |
| 1 |
each |
Whirlfloc |
5 minutes |
Boil |
| 3 |
each |
Mexican Vanilla Beans |
0 minutes |
Secondary |
| 4 |
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Cacao |
0 minutes |
Secondary |
| 5 |
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Blueberries |
0 minutes |
Secondary |
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INSTRUCTIONS |
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distilled water @167f (mash-in temp 156). Mash time: 1 hour. boil time: 90 minutes. Madagascar vanilla beans are soaked for a minimum of 36 hours in vodka before splitting open and adding to the fermenter in a muslin bag once primary is complete (vodka tincture can also be added). dry hops added on day 10 (purge with CO2 after if possible). dump, or remove, hop trub/hop bag on day 15. add cacao nibs 14 after adding the vanilla to avoid astringency. fermentation temp for primary is 66 degrees and brought up to 70 degrees for secondary. for those with SS conical fermenters. I swapped out the blowoff tube once primary was complete and added spunding valve to set my CO2 vol. @8psi~51 degrees on the 21st day. add blueberry flavoring (not whole bluberries) 3 (before cold crash) days before packaging to a cold keg or bottles.
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