Coconut Brown Porter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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12-A Porter, Brown Porter
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Min OG:
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1.040
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Max OG:
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1.052
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|
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Min IBU:
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18
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Max IBU:
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35
|
|
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Min Clr:
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20
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
|
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Total Grain (Lbs):
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20.75
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|
|
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Anticipated OG:
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1.052
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Plato:
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12.85
|
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Anticipated SRM:
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22.9
|
|
|
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Anticipated IBU:
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28.5
|
|
|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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90
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Minutes
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|
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Evaporation Rate:
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1.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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12.50
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Gal
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|
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Pre-Boil Gravity:
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1.046
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SG
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11.37 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: Rager
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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
|
|
78.3
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16.25 lbs.
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Maris Otter
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Great Britain
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1.038
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3
|
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8.4
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1.75 lbs.
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Brown Malt
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Great Britain
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1.032
|
70
|
|
8.4
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1.75 lbs.
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Crystal 40L
|
America
|
1.034
|
40
|
|
4.8
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1.00 lbs.
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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
|
|
2.41 oz.
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Willamette
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Whole
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5.40
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26.2
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60 min
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|
1.05 oz.
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Willamette
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Whole
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5.40
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2.3
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10 min
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Amount
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Name
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Type
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Time
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|
2.00 Unit(s)
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Whirlfloc tablets
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Fining
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5 Min.(boil)
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|
1.00 Unit(s)
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Servomyces
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Other
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10 Min.(boil)
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WYeast 1028 London Ale
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Profile:
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baltic porter
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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20.0 ppm
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biCarbonate(HCO3):
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60.0 ppm
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pH:
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0.00
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Mash Name:
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|
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Total Grain Lbs:
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20.75
|
|
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Total Water Qts:
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29.05
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Before Additional Infusions
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Total Water Gal:
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7.26
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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|
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Grain Temp:
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60.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
|
|
protein
|
5
|
20
|
130
|
130
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Infuse
|
140
|
29.05
|
1.40
|
|
sugar
|
5
|
70
|
152
|
152
|
Direct
|
|
|
|
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mashout
|
5
|
10
|
168
|
168
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Direct
|
|
|
|
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Total Water Qts:
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29.05
|
After Additional Infusions
|
|
Total Water Gal:
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7.26
|
After Additional Infusions
|
|
Total Mash Volume Gal:
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8.92
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After Additional Infusions
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All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Add .75 lb toasted unsweetened coconut at 350 degrees till brown in bag to boil with 2 minutes to go then add .75 lb of same coconut at end of primary for 1 week.
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Generated with ProMash Brewing Software |