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English Chocolate Nut Brown - English Porter

An Authentic Homebrew Recipe — by DuffMantt

RECIPE INFO

English base malt, english chocolate malt, eng crystal, oats and belgian biscuit malt make a fantastic take on this.
Author: DuffMantt - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 65%
Calories: 214
Boil Time: 60 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.42
OG: 1.066
- - -
FG: 1.013
- - -
IBUs: 28 (tinseth)
- - - IBUs
Color: 28.3° SRM / 55.75° EBC
- - - SRM
Alcohol: 6.94%
-% - -% ABV
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FERMENTABLES

fermentable / amount / ppg / l / usage
Maris Otter Pale - UK, 0 (73.7%), 38 ppg, 3 L, Mash
Biscuit Malt - BE, 0 (5.3%), 36 ppg, 23 L, Mash
Chocolate - UK, 0 (3.5%), 34 ppg, 425 L, Mash
Crystal 90L - UK, 0 (7%), 33 ppg, 90 L, Mash
Flaked Oats - US, 0 (7%), 37 ppg, 1 L, Mash
Caramel/Crystal 60 - US, 0 (3.5%), 36 ppg, 60 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Centennial, 0 (Pellet), Boil, 30 Minutes, 10.5, 14.12
Centennial, 0 (Pellet), Boil, 29 Minutes, 10.5, 13.87

YEAST

yeast / attenuation
Danstar Nottingham, 80%

NOTES

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.

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