Anchor Porter Clone
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
15-A Porter, Robust Porter
|
Min OG:
|
1.050
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
45
|
|
|
Min Clr:
|
30
|
Max Clr:
|
90
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
12.00
|
Wort Size (Gal):
|
12.00
|
|
Total Grain (Lbs):
|
26.81
|
|
|
|
Anticipated OG:
|
1.066
|
Plato:
|
16.20
|
|
Anticipated SRM:
|
36.8
|
|
|
|
Anticipated IBU:
|
36.1
|
|
|
|
Brewhouse Efficiency:
|
80
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
15.48
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.051
|
SG
|
12.71 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: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
82.0
|
22.00 lbs.
|
Pale Malt(2-row)
|
Great Britain
|
1.038
|
3
|
|
7.5
|
2.00 lbs.
|
Chocolate Malt
|
Great Britain
|
1.034
|
338
|
|
7.5
|
2.00 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
|
2.3
|
0.63 lbs.
|
Black Patent Malt
|
Great Britain
|
1.027
|
471
|
|
0.7
|
0.19 lbs.
|
Roasted Barley
|
Great Britain
|
1.029
|
675
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.44 oz.
|
Northern Brewer
|
Pellet
|
7.10
|
19.4
|
60 min
|
|
1.44 oz.
|
Cascade
|
Pellet
|
6.10
|
16.7
|
60 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
3.00 Tbsp
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
White Labs WLP001 California Ale
|
Profile:
|
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
|
0.0 ppm
|
|
Sulfate(SO4):
|
0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Name:
|
|
|
|
Total Grain Lbs:
|
26.81
|
|
|
Total Water Qts:
|
26.81
|
Before Additional Infusions
|
|
Total Water Gal:
|
6.70
|
Before Additional Infusions
|
|
Tun Thermal Mass:
|
0.00
|
|
|
Grain Temp:
|
75.00 F
|
|
Step Name
|
Step
Time
|
Rest
Time
|
Start
Temp
|
Stop
Temp
|
Heat
Type
|
Infuse
Temp
|
Infuse
Amount
|
Infuse
Ratio
|
|
Dough In
|
0
|
75
|
156
|
156
|
Infuse
|
172
|
26.81
|
1.00
|
|
Mash Out
|
0
|
15
|
170
|
170
|
Infuse
|
210
|
11.26
|
1.42
|
|
Total Water Qts:
|
38.07
|
After Additional Infusions
|
|
Total Water Gal:
|
9.52
|
After Additional Infusions
|
|
Total Mash Volume Gal:
|
11.66
|
After Additional Infusions
|
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
|
Second yeast is WLP002 English Ale. Also added 1 lb dextrine malt.
From Beer Captured.
|
Generated with ProMash Brewing Software |