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Never brewed a day in my life and as I wait for all my equipment to arrive, I am playing with recipes in anticipation...please critique the hell out of this recipe...
HOME BREW RECIPE:
Title: Midnight Ride Porter
Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 7 gallons
Boil Gravity: 1.052
Efficiency: 70% (ending kettle)
STATS:
Original Gravity: 1.061
Final Gravity: 1.012
ABV (standard): 6.54%
IBU (tinseth): 30.78
SRM (morey): 50
FERMENTABLES:
11 lb - American - Pale 2-Row (73.3%)
3 lb - American - Chocolate (20%)
1 lb - American - Caramel / Crystal 120L (6.7%)
HOPS:
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 9.58
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 45 min, IBU: 21.47
MASH GUIDELINES:
1) Temperature, Temp: 160 F, Time: 60 min, Amount: 6 gal
2) Sparge, Temp: 160 F, Time: 30 min, Amount: 3 gal
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
4 oz - Chocolate, Time: 10080 min, Type: Flavor, Use: Secondary
1 oz - Espresso, Time: 10080 min, Type: Flavor, Use: Secondary
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes:
NOTES:
Not quite sure how the Mash calculator works, but I have a 10 gallon false bottom Igloo cooler mash tun on the way...planned to Mash for 60 minutes at approx 160 degrees, then Sparge for approx 30 minutes with new 160 degree water...
I have a 7.5 Gallon Kettle on the way...boil for 60 minutes at approx 180 degrees...adding the hops at 40 minutes and 45 minutes respectively before moving to the primary fermenter...
Plan is then to ferment in primary for a week, then rack to a secondary and add in the chocolate nibs and an oz of freshly brewed espresso and let sit for 3-4 weeks before bottling...
Bottles will then sit for 2-3 weeks carbonating...
HOME BREW RECIPE:
Title: Midnight Ride Porter
Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 7 gallons
Boil Gravity: 1.052
Efficiency: 70% (ending kettle)
STATS:
Original Gravity: 1.061
Final Gravity: 1.012
ABV (standard): 6.54%
IBU (tinseth): 30.78
SRM (morey): 50
FERMENTABLES:
11 lb - American - Pale 2-Row (73.3%)
3 lb - American - Chocolate (20%)
1 lb - American - Caramel / Crystal 120L (6.7%)
HOPS:
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 40 min, IBU: 9.58
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 45 min, IBU: 21.47
MASH GUIDELINES:
1) Temperature, Temp: 160 F, Time: 60 min, Amount: 6 gal
2) Sparge, Temp: 160 F, Time: 30 min, Amount: 3 gal
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
4 oz - Chocolate, Time: 10080 min, Type: Flavor, Use: Secondary
1 oz - Espresso, Time: 10080 min, Type: Flavor, Use: Secondary
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes:
NOTES:
Not quite sure how the Mash calculator works, but I have a 10 gallon false bottom Igloo cooler mash tun on the way...planned to Mash for 60 minutes at approx 160 degrees, then Sparge for approx 30 minutes with new 160 degree water...
I have a 7.5 Gallon Kettle on the way...boil for 60 minutes at approx 180 degrees...adding the hops at 40 minutes and 45 minutes respectively before moving to the primary fermenter...
Plan is then to ferment in primary for a week, then rack to a secondary and add in the chocolate nibs and an oz of freshly brewed espresso and let sit for 3-4 weeks before bottling...
Bottles will then sit for 2-3 weeks carbonating...