Bourbon Vanilla Porter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-B Porter, Robust Porter
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Min OG:
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1.048
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Max OG:
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1.065
|
|
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Min IBU:
|
25
|
Max IBU:
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60
|
|
|
Min Clr:
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22
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Max Clr:
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42
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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17.00
|
|
|
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Anticipated OG:
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1.089
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Plato:
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21.43
|
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Anticipated SRM:
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32.2
|
|
|
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Anticipated IBU:
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28.0
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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60
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Minutes
|
|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
|
|
|
Pre-Boil Gravity:
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1.076
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SG
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18.42 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
64.7
|
11.00 lbs.
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Pale Malt(2-row)
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America
|
1.036
|
2
|
|
8.8
|
1.50 lbs.
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Brown Malt
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Great Britain
|
1.032
|
70
|
|
14.7
|
2.50 lbs.
|
Munich Malt(2-row)
|
America
|
1.035
|
6
|
|
5.9
|
1.00 lbs.
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Crystal 105L
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Great Britain
|
1.033
|
105
|
|
2.9
|
0.50 lbs.
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Crystal 40L
|
America
|
1.034
|
40
|
|
2.9
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.80 oz.
|
Magnum
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Whole
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14.00
|
28.0
|
60 min
|
|
0.50 oz.
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Goldings - E.K.
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Whole
|
4.75
|
0.0
|
10 min
|
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Amount
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Name
|
Type
|
Time
|
|
0.10 Oz
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Irish Moss
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Fining
|
15 Min.(boil)
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WYeast 1056 Amercan Ale/Chico
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
biCarbonate(HCO3):
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0.0 ppm
|
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pH:
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0.00
|
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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17.00
|
|
|
Water Qts:
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22.10
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Before Additional Infusions
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|
Water Gal:
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5.53
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.30
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Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
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154
|
60 Min
|
|
Mash-out Rest:
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0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 6.89 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Add 2 scraped, quartered vanilla beans to secondary. Taste for desired flavour ~11 days or so. Add 10ml per pint Jim Beam Black Bourbon.
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Generated with ProMash Brewing Software |