Rob’s Export Porter

Description

This is one of Rob’s recipes, porters are one of his favourite styles and this is one that he brews on a regular basis.

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Ingredients

Crisp Maris Otter (4500 grams)
Crisp Brown Malt (420 grams)
Crisp Crystal Malt (420 grams)
Crisp Chocolate Malt (420 grams)
Crisp Black Malt (200 grams)
Bramling Cross Pellets (150 grams)
SafAle™ S-04 11.5g (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Brown Porter
Batch Size: 23L
Original Gravity: 1060
Final Gravity: 1010
ABV %: 6.5
IBU: 45

THE MASH
Temperature °C: 69
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

60.00 g Bramling Cross – First Wort
15.00 g Bramling Cross [6.00 %] – Boil 10.0 min
25.00 g Bramling Cross [6.00 %] – Boil 5.0 min

Secondary additions and timing:

50.00 g Bramling Cross [6.00 %] – Dry Hop 3.0 Days

Yeast: S-04
Fermentation temperature/steps: 20c until reaching FG

Comments:

This is one of Rob’s recipes, porters are one of his favourite styles and this is one that he brews on a regular basis.