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Never brewed a porter. Can you take a long at my recipe?

Porter
Robust Porter

Recipe Specs

Batch Size (G): 5.3
Total Grain (lb): 11.000
Total Hops (oz): 2.00
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 34.9 (EBC): 68.8
Bitterness (IBU): 34.8 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75

Grain Bill

7.000 lb American 2-Row (63.64%)
2.000 lb Munich I (18.18%)
1.000 lb Crystal 80 (9.09%)
0.750 lb Chocolate (6.82%)
0.250 lb Black Malt (2.27%)

Hop Bill

1.00 oz Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Willamette Pellet (7.1% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)

Misc Bill

Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with

Recipe Generated with BrewMate
http://www.brewmate.net

Would be fermenting with s-04. And thinking of making it a pumpkin porter. But I don’t know how to factor that in with my software on my desktop.

Do you see anything majorly wrong with the above recipe? The crystal 80 would actually be english dark crystal.

That looks pretty spot on to me.
You could probably skip the black malt and still be dark enough.

Ok. Thanks. Maybe I will cut down the black malt to two oz.

Looks solid. The last time I brewed a porter, I milled the black malt separately and stirred it in at the end of the mash. I think it really helped smooth out the beer. You can do this with the chocolate malt also.

I probably really need to do that since i usually start my mash at lunch and sparge as soon as I get home from work at 4pm. maybe just throw them in during the time it takes to get mash out water boiling and mash out time.

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