- Recipe Type
- Partial Mash
Night Fire Porter
Recipe specifics:
Style: Robust Porter Batch size: 5.0 gal Boil volume: 6.0 gal OG: 1.064 FG: 1.016 Bitterness (IBU): 32.2 Color (SRM): 31.7 ABV: 6.3%
Grain/Sugars:
5.00 lb Extra Pale LME, 48.8%
2.00 lb Hickory Smoked Two Row, 19.5%
2.00 lb Two-row (US), 19.5%
0.75 lb Chocolate Malt (US), 7.3%
0.25 lb Black Patent (US), 2.4%
0.25 lb Crystal 70-80L (British), 2.4%
Hops:
1.00 oz Kent Golding (AA 5.1%, Pellet) 60 min, 17.1 IBU 1.00 oz Willamette (AA 4.5%, Pellet) 60 min, 15.1 IBU
Yeast/Misc:
Irish Ale yeast, 1.0 unit(s), Yeast White Labs WLP004 Irish Moss, 1.0 unit(s), Fining 1 tsp, boil 15 min Smoked Chipotle Dried Peppers, 3.0 unit(s), Flavor Secondary fermentation add at 5 days of secondary
Recipe Notes:
1. Mash grains into 160° water at 1.5 gallons at 45 minutes. 2. Sparge 1.5 gallons of 165° water for 30 minutes or until grains spent. 3. While mashing at 20 minute left of mash bring 3.5 gallons of water up to boil then bring off heat. 4. Then while off heat and off burner stir in extract. 5. Stir in mash wort and extract wort together. 6. Bring up to boil then drop hops. 7. Boil for 60 minutes. 8. After boil drop wort to 75°. 9. Transfer into fermentor and add yeast. 10. Ferment for 5-7 days until fermenting is done. 11. Add 3 dried chipotle 2 days before kegging in fermentor. 12. Transfer into keg to carbonate.
Batch Notes:
This is my tribute to the Marines and the hell they go through during "Night Fire". Smokey, hot and intense.
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Recipe specifics:
Style: Robust Porter Batch size: 5.0 gal Boil volume: 6.0 gal OG: 1.064 FG: 1.016 Bitterness (IBU): 32.2 Color (SRM): 31.7 ABV: 6.3%
Grain/Sugars:
5.00 lb Extra Pale LME, 48.8%
2.00 lb Hickory Smoked Two Row, 19.5%
2.00 lb Two-row (US), 19.5%
0.75 lb Chocolate Malt (US), 7.3%
0.25 lb Black Patent (US), 2.4%
0.25 lb Crystal 70-80L (British), 2.4%
Hops:
1.00 oz Kent Golding (AA 5.1%, Pellet) 60 min, 17.1 IBU 1.00 oz Willamette (AA 4.5%, Pellet) 60 min, 15.1 IBU
Yeast/Misc:
Irish Ale yeast, 1.0 unit(s), Yeast White Labs WLP004 Irish Moss, 1.0 unit(s), Fining 1 tsp, boil 15 min Smoked Chipotle Dried Peppers, 3.0 unit(s), Flavor Secondary fermentation add at 5 days of secondary
Recipe Notes:
1. Mash grains into 160° water at 1.5 gallons at 45 minutes. 2. Sparge 1.5 gallons of 165° water for 30 minutes or until grains spent. 3. While mashing at 20 minute left of mash bring 3.5 gallons of water up to boil then bring off heat. 4. Then while off heat and off burner stir in extract. 5. Stir in mash wort and extract wort together. 6. Bring up to boil then drop hops. 7. Boil for 60 minutes. 8. After boil drop wort to 75°. 9. Transfer into fermentor and add yeast. 10. Ferment for 5-7 days until fermenting is done. 11. Add 3 dried chipotle 2 days before kegging in fermentor. 12. Transfer into keg to carbonate.
Batch Notes:
This is my tribute to the Marines and the hell they go through during "Night Fire". Smokey, hot and intense.
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