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Rum Porter

Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: JT-inspired
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Thursday May 7th 2015

Original Gravity:

1.056

Final Gravity:

1.015

ABV (standard):

5.4%

IBU (tinseth):

28.1

SRM (morey):

23.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	United Kingdom - Maris Otter Pale18 lb Maris Otter Pale	38	3.75	78.3%
2 lb	United Kingdom - Brown2 lb Brown	32	65	8.7%
2 lb	United Kingdom - Crystal 50L2 lb Crystal 50L	34	50	8.7%
1 lb	American - Chocolate1 lb Chocolate	29	350	4.3%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Northern Brewer2 oz Northern Brewer Hops	Pellet	7.5	Boil	60 min	24.05	40%
3 oz	Fuggles3 oz Fuggles Hops	Pellet	4.2	Boil	5 min	4.03	60%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Northern Brewer (Pellet)	24.05	40%
3 oz	Fuggles (Pellet)	4.03	60%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.

Yeast

White Labs - Burton Ale Yeast WLP023

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 470 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carbonation CO₂ Level: 2.0 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
77	7	12	83	83	100
Mash: 9gal, 3.5g gypsum, 5.5g CaCl2, 1g Epsom Boil: 4.9gal, 1.9g gyp, 3.0g CaCl2, .5g Epsom This effectively is the water profile used in Porter Tweakage (which turned out great).
Mash Chemistry and Brewing Water Calculator

Notes

JT's base recipe, modified a little by me. This is a little bigger than a standard brown porter.

Using medium toast french (I'm using american) oak wood cubes, soak 30 in gold rum and 30 in white rum for a month. (15 of each per 5 gallons)

Using Hugh Baird C50/C60 instead of American C40 and Maris Otter instead of 2-row.

In secondary (keg), add these until it tastes good (approximately 6-8 weeks).

JT mashed at 154 and used cascade hops.

Last Updated and Sharing

3,645

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Brews

Public: Yup, Shared
Last Updated: 2015-08-18 04:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

DrewP

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