Gus_13
Cul de Sac Brewer
- Recipe Type
- All Grain
- Yeast
- White Labs Burton Ale WLP023
- Yeast Starter
- Always
- Batch Size (Gallons)
- 10.5
- Original Gravity
- 1.049
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 26
- Color
- 23.5
So I'm brewing this tonight. I planned on last weekend but other things came up. I pieced this together reading Ron Pattinson's blog as well as other various sources. I'll keep the thread updated the best I can with the brew and the results. Feedback always welcomed as well.
English/Brown Porter
10.5 Gallon Batch
13 lbs 4.0 oz Simpsons Marris Otter - 77%
1 lb 11.5 oz Crisp Brown Malt - 10%
1 lb Simpsons Dark Crystal - 5.8%
13.8 oz Fawcett Pale Chocolate - 5%
6.0 oz Simpsons DRC - 2.2%
Est SRM: 23.6
26 IBUs of EKG @ 45 min
BH Efficiency set to 81.50%
Target SG: 1.049
Target FG: 1.013
White Labs WLP023 Burton Ale Yeast (first time with this in a dark beer)
Single infusion mash at 152F for 60 min with a mashout at 170F for 10 minutes
Been wanting a dark porter or a mild on tap for a few weeks. Last year I did a Mild about this time I really liked so I thought it'd punch it up a bit.
Edit: Changed recipe to reflect that I only had a pound of Simpsons Dark Crystal and subbed in Simpson's DRC for the remaining 6oz.
English/Brown Porter
10.5 Gallon Batch
13 lbs 4.0 oz Simpsons Marris Otter - 77%
1 lb 11.5 oz Crisp Brown Malt - 10%
1 lb Simpsons Dark Crystal - 5.8%
13.8 oz Fawcett Pale Chocolate - 5%
6.0 oz Simpsons DRC - 2.2%
Est SRM: 23.6
26 IBUs of EKG @ 45 min
BH Efficiency set to 81.50%
Target SG: 1.049
Target FG: 1.013
White Labs WLP023 Burton Ale Yeast (first time with this in a dark beer)
Single infusion mash at 152F for 60 min with a mashout at 170F for 10 minutes
Been wanting a dark porter or a mild on tap for a few weeks. Last year I did a Mild about this time I really liked so I thought it'd punch it up a bit.
Edit: Changed recipe to reflect that I only had a pound of Simpsons Dark Crystal and subbed in Simpson's DRC for the remaining 6oz.
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