Nick Danger Porter

From Denny Conn

A ProMash Recipe Report

Recipe Specifics
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Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       16.25
Anticipated OG:          1.072    Plato:             17.47
Anticipated SRM:          33.2
Anticipated IBU:          49.5
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.056    SG          13.90  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 10.8     1.75 lbs. Munich Malt (Durst)           Germany        1.037     10
 73.8    12.00 lbs. Pale Malt(2-row)              America        1.036      2
  6.2     1.00 lbs. Crystal 60L                   America        1.034     60
  5.4     0.88 lbs. Chocolate Malt                America        1.029    350
  3.5     0.56 lbs. Special B Malt                Belgian        1.030    120
  0.4     0.06 lbs. Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.15 oz.    Magnum-Domestic                   Whole   11.50  39.6  60 min.
  0.88 oz.    Tettnanger Tettnang               Pellet   4.00   4.1  First WH
  0.66 oz.    Cascade (homegrown)               Whole    8.10   5.8  10 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.0 Unit(s)Whirlfloc                      Fining    5 Min.(boil)


Yeast
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Wyeast 1450 Denny's Favorite 50, Wyeast 1272 American Ale II


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   16.25
Total Water Qts:   22.00 - Before Additional Infusions
Total Water Gal:    5.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    154     152   Infuse   171       22.00   1.35


Total Water Qts:           22.00 - After Additional Infusions
Total Water Gal:            5.50 - After Additional Infusions
Total Mash Volume Gal:      6.80 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.