Sixshooters Porter - American Porter |
RECIPE INFO |
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by Louis Bentley III
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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: 75%
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OG: 1.063 |
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FG: 1.013 |
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ABV: 6.55%
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Bitterness: 69.16 (tinseth)
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IBU/OG: 1.1 |
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Color: 51.6° SRM
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Calories: 6.55 per 330ml
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My Impeccable Porter |
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FERMENTABLES |
| 64.6% |
0 |
Pilsner - US |
34 |
1 |
Mash |
| 16.2% |
0 |
Munich - Dark 20L - US |
35 |
20 |
Mash |
| 3% |
0 |
Black Malt - UK |
28 |
500 |
Mash |
| 6.1% |
0 |
Chocolate - UK |
34 |
425 |
Mash |
| 6.1% |
0 |
Crystal 45L - UK |
34 |
45 |
Mash |
| 4% |
0 |
Roasted Barley - BE |
30 |
575 |
Mash |
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HOPS |
| 0 |
East Kent Goldings |
Pellet |
Boil |
15 Minutes |
5.5 |
10.3 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
0 Minutes |
5.5 |
0 |
| 0 |
Magnum(GR) |
Pellet |
Boil |
60 Minutes |
12 |
58.87 |
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YEAST |
| Fermentis Safale S-04 |
80% |
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INSTRUCTIONS |
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With both elements set pid to 102.5C. Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours (lower temperatures will result in a drier, lighter beer). Sparge one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012. Boil 90 minutes, with bittering hops added after the first foamy head subsides. Add flavor hops 15 minutes before the end of the boil. Adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a glass fermenter. One to two weeks later, rack again, prime with DME or corn sugar, and rack into keg or bottles. The beer should be ready to drink after conditioning for a week or so.
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