Piney Island Porter

Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 70% (steeping grains only)
Source: Tres
Calories: 220 calories (Per )
Carbs: 24.5 g (Per )

Created: Saturday January 12th 2013

Original Gravity:

1.066

Final Gravity:

1.019

ABV (standard):

6.1%

IBU (tinseth):

10.7

SRM (morey):

22.8

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Liquid Malt Extract - Amber4 lb Liquid Malt Extract - Amber	35	10	36.4%
4 lb	Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light	35	4	36.4%
1 lb	Rice Syrup Solids1 lb Rice Syrup Solids	37	1	9.1%
9 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L	34	40	13.6%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	4.5%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7.8	Boil	60 min	7.12	28.6%
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	7.8	Boil	15 min	3.53	28.6%
0.25 oz	Cascade0.25 oz Cascade Hops	Pellet	7	Dry Hop	0 days		14.3%
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Dry Hop	0 days		28.6%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Cascade (Pellet)	7.12	28.6%
0.50 oz	Domestic Hallertau (Pellet)	3.53	28.6%
0.25 oz	Cascade (Pellet)		14.3%
0.50 oz	Hallertau Hersbrucker (Pellet)		28.6%
1.75 oz / $ 0.00

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (avg):	70.5%	Flocculation:	High
Optimum Temp:	65 - 70 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: rice syrup solids Amount: 300ml

Notes

Steep the grains for 20min at 150° in 1gl of water, sparge at 170° with 1/2 gl. Add enough water to make 1 1/2 gl. Bring to a boil, remove from heat and add the LME and first hop. Add the other hops as indicated quick cool, add enough cold water to bring to 5.5 gl strain into the primary pitch the yeast. Store for 12 days at 65-70°. Add primer to the bottling bucket dissolved in 2 cups boiling water, rack to bottling bucket then bottle. Wait ten days then enjoy super cold.

View Count: 1258
Brew Count: 0
Last Updated: 2013-01-12 20:20 UTC

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