Nightshade Porter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
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Min OG:
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1.050
|
Max OG:
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1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
45
|
|
|
Min Clr:
|
30
|
Max Clr:
|
90
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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6.00
|
Wort Size (Gal):
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6.00
|
|
Total Grain (Lbs):
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15.75
|
|
|
|
Anticipated OG:
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1.065
|
Plato:
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15.80
|
|
Anticipated SRM:
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35.7
|
|
|
|
Anticipated IBU:
|
22.8
|
|
|
|
Brewhouse Efficiency:
|
70
|
%
|
|
|
Wort Boil Time:
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60
|
Minutes
|
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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7.06
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.055
|
SG
|
13.54 Plato
|
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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
|
Origin
|
Potential
|
SRM
|
|
73.0
|
11.50 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
9.5
|
1.50 lbs.
|
Munich Malt(2-row)
|
America
|
1.035
|
6
|
|
9.5
|
1.50 lbs.
|
Crystal 40L
|
America
|
1.034
|
40
|
|
3.2
|
0.50 lbs.
|
Black Patent Malt
|
America
|
1.028
|
525
|
|
4.8
|
0.75 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.65 oz.
|
Goldings - E.K.
|
Pellet
|
5.40
|
22.8
|
60 min
|
|
0.75 oz.
|
Goldings - E.K.
|
Pellet
|
5.40
|
0.0
|
0 min
|
Lallemand Nottingham
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Profile:
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Calgary
|
|
Profile known for:
|
|
|
Calcium(Ca):
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60.0 ppm
|
|
Magnesium(Mg):
|
15.0 ppm
|
|
Sodium(Na):
|
5.0 ppm
|
|
Sulfate(SO4):
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40.0 ppm
|
|
Chloride(Cl):
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20.0 ppm
|
|
biCarbonate(HCO3):
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120.0 ppm
|
|
pH:
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7.50
|
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
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15.75
|
|
|
Water Qts:
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20.47
|
Before Additional Infusions
|
|
Water Gal:
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5.12
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.30
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
170
|
60 Min
|
Total Mash Volume Gal: 6.38 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |