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Cutthroat Porter
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.99
Anticipated OG: 1.052 Plato: 12.90
Anticipated SRM: 23.7
Anticipated IBU: 49.2
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes
Grain Bill:
% Amount Name Origin Potential SRM
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81.9 9.00 lbs. Lager Malt(2-row) Canada 1.036 2
4.5 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.4 0.38 lbs. Crystal 40L America 1.034 40
2.3 0.25 lbs. Amber Malt Great Britain 1.032 35
2.3 0.25 lbs. Munich Malt(2-row) America 1.035 6
4.5 0.50 lbs. Chocolate Malt America 1.029 350
1.1 0.12 lbs. Roasted Barley America 1.028 450
Hops
Amount Name Form Alpha IBU Boil Time
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2.50 oz. Fuggle Whole 4.50 45.3 60 min.
0.75 oz. Goldings - E.K. Whole 4.75 2.4 1 min.
0.25 oz. Northern Brewer Whole 9.00 1.5 1 min.
Yeast
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(see notes below)
Grain Lbs: 10.99
Water Qts: 13.60 - Before Additional Infusions
Water Gal: 3.40 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 40
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 20
Total Mash Volume Gal: 4.28 - Dough-In Infusion Only
Notes
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Mill all the grain and mash to achieve a 155?F mash temperature. You will need 3.4 gallons of strike water at around 166?F to do this. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear.
Sparge with 170?F water. Bring wort to a boil, starting at a level of 5.8 gallons . Boil to reach 5.5 gallons (typically about 60 mins), making the following additions:
Add the Fuggles at the beginning of the boil.
Add the Irish moss with 20 minutes to go.
Add 1/2 oz Kent Goldings with 1 minute to go.
Add 1/4 oz Kent Goldings and 1/4 oz. Northern Brewer just before chill down.
Chill the wort down and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36?F as you can and age for 10-14 days. Bottle or keg and enjoy!
Let me know if you have any input on this being close to O'Dell's.