Sun, 04/07/2013 - 22:27 — Emendoza1214
A porter I brewed with my bro. A nice easy drinking porter with toasty and roasted flavors and coffee on the nose. Enjoy the recipe and cheers.
Brewed By:
Eric Mendoza
Brew Date:
04/07/2013
Brew Type:
Beer Styles:
Classic Style:
Robust Porter
Recipe Category:
Batch Size:
6.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.053 O.G.
Final Gravity:
1.011 F.G.
ABV:
5.8% ABV
IBUs:
32.0 IBUs
SRM:
31.0 SRM
Malt/Grain/Sugar/Extract:
5.5 Pounds - 2 Row
2.5 Pounds - Vienna Malt
1 Pound - Flake Rye
1 Pound - Crystal 120
8 ounces - Pale Chocolate
8 ounces - Chocolate Wheat Malt
4 ounces - Carafa III
1 Pound - Brown Sugar
Mashing Instructions:
brew house efficiency of 72% I infusion Mash at the Temperature of 155. I have a cooler so I don't perform a mash out. Boil for 60 minutes.
Hops:
.75 ounces of Nugget at 60 minutes
1 ounce of saaz at 15 minutes
Yeast:
Wyeast London Ale
Special Instructions / Notes:
I used light brown sugar but next time I would use Muscovado brown sugar for a raisin and dark fruit note. Toast the rye in the oven at 300 degrees for 20 minutes or until you like the smell make sure to mix to flaked rye every so often as not to burn the flakes.