Smoked Porter Mk2 - English Porter

RECIPE INFO

by Hand_of_Dom
Recipe Type: All Grain
Batch Size: 19 Litres
Boil Size: 25 Litres
Boil Time: 60 Minutes
Efficiency: 75%
OG: 1.057
FG: 1.013
ABV: 5.76%
Bitterness: 36.2 (tinseth)
IBU/OG: 0.64
Color: 39.1° SRM
Calories: 280 per 500ml
Smoky chewy porter, inspired by Beavertown's Smog Rocket

FERMENTABLES

fermentable / amount / ppg / l / usage
Maris Otter Pale Low Colour, 2.38 kg (50.4%), 38 ppg, 2 L, Mash
Bavarian Smoked - Rauchmalz Malt, 0.94 kg (20%), 37 ppg, 3 L, Mash
Malted Oats, 0.46 kg (9.8%), 37 ppg, 1 L, Mash
Biscuit Malt, 0.24 kg (5%), 36 ppg, 23 L, Mash
Brown Malt, 0.23 kg (4.9%), 33 ppg, 65 L, Mash
Carafa Special III, 0.23 kg (4.9%), 32 ppg, 470 L, Mash
Roasted Barley, 0.23 kg (4.9%), 29 ppg, 550 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Magnum, 19 gr (Pellet), Boil, 60 Minutes, 13.3, 36.2

YEAST

yeast / attenuation
White Labs British Ale WLP005, 77%

INSTRUCTIONS

Water profile was Bru'n Water Black Malty

Mashed at 69c.

Fermented at 18c for 7 days, then upped to 20c for 14 days.

Finished at 1.022, so ABV was approx. 4.8%
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