In a Pinch Porter

A ProMash Recipe Report



BJCP Style and Style Guidelines
12-A Porter, Brown Porter

Min OG: 1.040 Max OG: 1.052   
Min IBU: 18 Max IBU: 35   
Min Clr: 20 Max Clr: 30  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.13      
Anticipated OG: 1.064 Plato: 15.66
Anticipated SRM: 35.0        
Anticipated IBU: 35.9      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 6.15  Gal   
Pre-Boil Gravity: 1.052  SG 12.85 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
82.5 10.00 lbs.  Pale Malt(2-row) America 1.036 2
2.1 0.25 lbs.  Black Patent Malt America 1.028 525
7.2 0.88 lbs.  Chocolate Malt America 1.029 350
2.1 0.25 lbs.  Munich Malt(2-row) America 1.035 6
2.1 0.25 lbs.  Torrified Wheat America 1.035 2
4.1 0.50 lbs.  Crystal 80L    1.033 80

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Goldings - E.K. Pellet 4.75 32.8 60 min
0.50 oz.  Willamette Pellet 5.00 3.1 15 min


Extras
Amount Name Type Time
0.50 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP013 London Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 12.13   
Water Qts: 15.16 Before Additional Infusions
Water Gal: 3.79 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 60 Min
Mash-out Rest: 175 10 Min
Sparge: 180 30 Min

Total Mash Volume Gal: 4.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software