Robust Porter Recipe - Enigma - Dry Hopped Porter

Recipe Info

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Enigma - Dry Hopped Porter

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All Grain
5.5 Gallon(s)
7 Gallon(s)
60 min
70%
Water Profile: Ca - 57, Mg - 5, SO4 - 49, Cl - 79, Na - 49, HCO3 - 192 Mash Water (4.14gal) Additions: Gypsum - 0.8g (0.2tsp), CaCl - 1.9g (0.55tsp), Epsom - 0.8g (0.18tsp) Baking Soda - 4.1g (0.93tsp) Spare Water (5.14gal) Additions: Gypsum - 1.0g (0.25tsp), CaCl - 2.4g (0.70tsp), Epsom - 1.0g (0.22tsp)

Fermentables

% lb fermentable ppg   L   usage  
89% 12 2-Row - US 37
Mash
4% 0.5 Carafa III - DE 32
525°
Mash
2% 0.3 Extra Dark Crystal 120L - UK 33
120°
Mash
2% 0.3 Caramel/Crystal 60 - US 36
60°
Mash
1% 0.2 Chocolate Malt - US 34
350°
Mash
1% 0.2 Roasted Barley - US 25
300°
Mash
13.5 lb

Hops

oz variety type usage time AA   IBU  
0.5 Chinook Pellet Boil 60 minutes 13.0 20.0
0.5 Chinook Pellet Boil 30 minutes 13.0 15.4
0.8 Simcoe Pellet Boil 14 minutes 13.0 15.1
0.8 Amarillo Pellet Flame Out 0 minutes 9.0 0.0
0.2 Simcoe Pellet Dry Hop 7 days 13.0 0.0
0.2 Amarillo Pellet Dry Hop 7 days 9.0 0.0
3 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Dry English ale WLP007 80%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Decoction 152 60 minutes
 

Special Instructions

  1. Mash at 152 for 60min
  2. Started with 7.2 gallon preboil volume, gravity - 1.050
  3. Ended with 6 gallons post-boil volume, gravity - 15.5 Brix (1.062)
  4. 5.5 gallons into fermengtor with Escartment Labs Anchor Man pitched @ 68
  5. Ferment @ 68
  6. Gravity @ 4 days - 7.5 Brix = 1.013
  7. Dry hopped @ days 14
  8. Final Gravity @ 21 days - 7.4 Brix = 1.012

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Enigma - Dry Hopped Porter
Robust Porter
5.50 Gallons Liters
7.00 Gallons Liters  @  60  min
1.063
1.013
31.5° SRM
70%
50.6 IBU (tinseth)
0.81
6.5% ABV
210 per 12oz
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