English Porter Recipe - Berryo Porter

{"RecipeId":102246,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":101865,"Name":"Berryo Porter","Description":"","ImageUrlRoot":null,"StyleId":"13C","StyleName":"English Porter","BatchSize":6,"BoilSize":7,"BoilTime":60,"Efficiency":0.68,"DateCreated":"\/Date(1648233142303)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.052393764,"Fg":1.01414631628,"Srm":40.37867061594671,"Ibu":26.230553617516161,"BgGu":0.50064266460253037,"Abv":4.9339207558800009,"Calories":175,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"73","Amt":"9.0001","Ppg":"38","L":"3","Use":"Mash","Id":"548249","IngId":"567","Name":"Pale Ale - BE","CustomName":"","Rank":"1"},{"Per":"8","Amt":"1","Ppg":"33","L":"10","Use":"Mash","Id":"548250","IngId":"537","Name":"Golden Naked Oats - UK","CustomName":"","Rank":"2"},{"Per":"8","Amt":"1","Ppg":"35","L":"130","Use":"Mash","Id":"548251","IngId":"47","Name":"CaraAroma - DE","CustomName":"","Rank":"3"},{"Per":"8","Amt":"1","Ppg":"32","L":"549","Use":"Mash","Id":"548252","IngId":"174","Name":"Midnight Wheat - US","CustomName":"","Rank":"4"},{"Per":"2","Amt":"0.3","Ppg":"46","L":"0","Use":"Late","Id":"551407","IngId":"87","Name":"Corn Sugar (Dextrose) - US","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"26","Day":"0","AA":"11.9","Ibu":"26.2305536175162","Id":"569891","IngId":"18","Name":"Magnum ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.73","Id":"152026","IngId":"128","Name":"Danstar Nottingham","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"171560","Rank":"1","Text":"April 2/22: Mashed in with 18.5L, 2ml lactic, 2.5g each CaCl2 and CaSO4"},{"Id":"171561","Rank":"2","Text":"Hit 67C. 45 minute mash"},{"Id":"171562","Rank":"3","Text":"Sparged with 18L, 2ml lactic, 3g each CaCl2 and CaSO4"},{"Id":"171563","Rank":"4","Text":"82C water into 58C mashbed for 70C mashout. 20 minutes."},{"Id":"171564","Rank":"5","Text":"April 2/22 12:30pm: Pitched into 22C wort. FC set to 20C."},{"Id":"171589","Rank":"6","Text":"April 3/22 10am: Active krausen, laser at 20C."},{"Id":"171593","Rank":"7","Text":"April 4/22 7am: Very active krausen went almost to bung but is dropping, laser at 20.8C."},{"Id":"171701","Rank":"8","Text":"April 5/22 7pm: Added ~1L of Pac.Coast Blackberry puree, 1oz rum soaked oak cubes in 1oz each cherry and cassis liqueur."},{"Id":"171702","Rank":"9","Text":"April 5/22 7pm: ^^^Laser at 20C, temped up to 22C to finish."},{"Id":"171982","Rank":"10","Text":"April 11/22 530pm: Took out of FC into basement to begin chilling."},{"Id":"172355","Rank":"11","Text":"April 23/22: Bottling day! 20L at 22C with 4.85 oz dextrose for 2.5 volumes."}]}