Round Boys Christmas Porter-PBR (Porter Blue Ribbon)
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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12-B Porter, Robust Porter
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Min OG:
|
1.048
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
60
|
|
|
Min Clr:
|
22
|
Max Clr:
|
42
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
16.00
|
Wort Size (Gal):
|
16.00
|
|
Total Grain (Lbs):
|
32.00
|
|
|
|
Anticipated OG:
|
1.054
|
Plato:
|
13.4
|
|
Anticipated SRM:
|
63.1
|
|
|
|
Anticipated IBU:
|
31.6
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Daniels
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%
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Amount
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Name
|
Origin
|
Potential
|
SRM
|
|
70.0
|
22.40 lbs.
|
Pale Malt(2-row)
|
England
|
1.038
|
3
|
|
10.0
|
3.20 lbs.
|
Crystal 40L
|
America
|
1.034
|
40
|
|
10.0
|
3.20 lbs.
|
Roasted Barley
|
UK
|
1.029
|
575
|
|
5.0
|
1.60 lbs.
|
Black Malt
|
Belgium
|
1.030
|
600
|
|
5.0
|
1.60 lbs.
|
Chocolate Malt
|
Great Britain
|
1.034
|
475
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.08 oz.
|
North Down Northern Brewer
|
Whole
|
7.00
|
16.0
|
60 min
|
|
2.08 oz.
|
North Down Northern Brewer
|
Whole
|
7.00
|
12.7
|
30 min
|
|
3.20 oz.
|
Fuggle
|
Whole
|
4.00
|
2.9
|
5 min
|
DCL US56 US56
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
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32.00
|
|
|
Water Qts:
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48.00
|
Before Additional Infusions
|
|
Water Gal:
|
12.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.50
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
|
156
|
90 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
|
170
|
70 Min
|
Total Mash Volume Gal: 14.66 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |