American Porter Recipe - The Dark Gnome

Recipe Info

Recipe Image

The Dark Gnome

by on
All Grain
12 Gallon(s)
13.5 Gallon(s)
60 min
75%
This recipe is for an experimental Belgian Porter. For the bittering addition, there is no drop down selection for hop extract so you will have to read between the lines. Shooting for a bitterness just under 50 IBU.

Fermentables

64% - Maris Otter Pale - UK
18
38
3
Mash
4% - Brown Malt - UK
1
33
65
Mash
4% - Melanoidin Malt - US
1.26
37
20
Mash
7% - Crystal Rye - UK
2
33
90
Mash
2% - Pale Chocolate - UK
0.5
32
200
Mash
4% - Aromatic Malt - US
1
35
20
Mash
4% - Belgian Amber Candi Sugar - BE
1
36
200
Late
4% - Flaked Rye - US
1
36
2
Mash
4% - Dark Brown Sugar - US
1
46
50
Late
2% - Biscuit Malt - BE
0.5
36
23
Mash
2% - Chocolate Malt - US
0.5
34
350
Mash
2% - CaraMunich I - DE
0.5
34
39
Mash

Hops

CTZ Hop Extract (liquid not pellet)
1
Pellet
Boil
60 min(s)
25
33.9
Willamette
1
Pellet
Boil
20 min(s)
5.1
4.2
Willamette
1
Pellet
Boil
10 min(s)
5.1
2.5
Saphir
2
Pellet
Boil
0 min(s)
2.9
0.0

Yeast

Fermentis Safbrew T-58
70%

Other Stuff

Whirlfloc
2
each
Mash

Mash Steps

Saccharification Rest
Direct Heat
150
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

The Dark Gnome
American Porter
  • 12.00 Gallons Liters Batch Size
  • 13.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.067 OG
  • 1.020 FG
  • 40.6 IBU (tinseth) Bitterness
  • 0.60 BG:GU
  • 29.4° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 231 per 12oz Calories
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