In a Pinch Porter
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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12-A Porter, Brown Porter
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Min OG:
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1.040
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Max OG:
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1.052
|
|
|
Min IBU:
|
18
|
Max IBU:
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35
|
|
|
Min Clr:
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20
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Max Clr:
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30
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.00
|
Wort Size (Gal):
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5.00
|
|
Total Grain (Lbs):
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12.13
|
|
|
|
Anticipated OG:
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1.064
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Plato:
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15.66
|
|
Anticipated SRM:
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35.0
|
|
|
|
Anticipated IBU:
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35.9
|
|
|
|
Brewhouse Efficiency:
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75
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%
|
|
|
Wort Boil Time:
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75
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Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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6.15
|
Gal
|
|
|
Pre-Boil Gravity:
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1.052
|
SG
|
12.85 Plato
|
|
%
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Amount
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Name
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Origin
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Potential
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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.
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Chocolate Malt
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America
|
1.029
|
350
|
|
2.1
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0.25 lbs.
|
Munich Malt(2-row)
|
America
|
1.035
|
6
|
|
2.1
|
0.25 lbs.
|
Torrified Wheat
|
America
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1.035
|
2
|
|
4.1
|
0.50 lbs.
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Crystal 80L
|
|
1.033
|
80
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Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.50 oz.
|
Goldings - E.K.
|
Pellet
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4.75
|
32.8
|
60 min
|
|
0.50 oz.
|
Willamette
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Pellet
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5.00
|
3.1
|
15 min
|
|
Amount
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Name
|
Type
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Time
|
|
0.50 Oz
|
Irish Moss
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Fining
|
15 Min.(boil)
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White Labs WLP013 London Ale
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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12.13
|
|
|
Water Qts:
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15.16
|
Before Additional Infusions
|
|
Water Gal:
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3.79
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.25
|
Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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150
|
60 Min
|
|
Mash-out Rest:
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175
|
10 Min
|
|
Sparge:
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180
|
30 Min
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Total Mash Volume Gal: 4.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |