Doug's Death By Chocolate Porter - Recipe developed by Doug Geiss of the F.O.R.D. club
A ProMash Recipe Report
| AHA Style and Style Guidelines |
09-B Porter, Robust Porter
| Min OG: |
1.045 |
Max OG: |
1.060 |
|
| Min IBU: |
25 |
Max IBU: |
40 |
|
| Min Clr: |
30 |
Max Clr: |
90 |
Color in SRM, Lovibond |
| Batch Size (Gal): |
10.00 |
Wort Size (Gal): |
10.00 |
| Total Grain (Lbs): |
16.00 |
|
|
| Anticipated OG: |
1.063 |
Plato: |
15.42 |
| Anticipated SRM: |
44.7 |
|
|
| Anticipated IBU: |
41.2 |
|
|
| Brewhouse Efficiency: |
75 |
% |
|
| Wort Boil Time: |
60 |
Minutes |
|
| % |
Amount |
Name |
Origin |
Extract |
SRM |
| 37.5 |
6.00 lbs. |
Amber Dry Malt Extract |
|
1.026 |
25 |
| 37.5 |
6.00 lbs. |
Light Dry Malt Extract |
|
1.028 |
7 |
| 12.5 |
2.00 lbs. |
Chocolate Malt |
America |
1.004 |
350 |
| 6.3 |
1.00 lbs. |
Cara-Pils Dextrine Malt |
|
1.002 |
2 |
| 6.3 |
1.00 lbs. |
Black Patent Malt |
America |
1.002 |
525 |
Exract represented as SG.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
| 2.00 oz. |
Northern Brewer |
Whole |
7.00 |
29.4 |
60 min |
| 3.00 oz. |
Cascade |
Whole |
7.00 |
11.8 |
15 min |
WYeast 1084 Irish Ale Yeast
| Mash Type: |
Single Step |
|
| Grain Lbs: |
4.00 |
|
| Water Qts: |
0.00 |
Before Additional Infusions |
| Water Gal: |
0.00 |
Before Additional Infusions |
| Qts Water Per Lbs Grain: |
0.00 |
Before Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification Rest: |
0 |
0 Min |
| Mash-out Rest: |
0 |
0 Min |
| Sparge: |
0 |
0 Min |
