Ballast Point Porter Recipe

Recipe Info

Recipe Image

Ballast Point Porter

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Homework series #6

Fermentables

71% - Pale Chocolate - UK
11.35
32
200
Mash
10% - Caramel/Crystal 80 - US
1.66
35
80
Mash
6% - Munich - UK
0.95
37
9
Mash
1% - Rye - US
0.18
37
3
Mash
3% - Brown Malt - UK
0.43
33
65
Mash
3% - Chocolate Malt - US
0.43
34
350
Mash
6% - Belgian Dark Candi Syrup - BE
1
32
180
Extract

Hops

Chinook
1.2
Pellet
Boil
60 min(s)
13
45.2
Mt. Hood
1.2
Pellet
Boil
60 min(s)
6
20.9

Yeast

White Labs California Ale WLP001
70%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash temp 148 for 60 minutes
2.
Boil for 60 minutes
3.
Add chinook and mt hood hops for entire 60 minute boil
4.
Pitch yeast at 70 degrees
5.
Ferment at 68 degrees for 14 days
6.
Add candi sugar at 50 minutes of boil
7.
Add Irish moss at 45 minutes of boil

Tasting Notes (1)

HarmonyBeerGuy

Tasted on 5/15/2016 by HarmonyBeerGuy

Notes:

Gravity after first fermentation 1.010 = 8.13% ABV

Comments

  • HarmonyBeerGuy

    OG 1.072.

    5/7/2016 5:27:54 PM

Recipe Facts

Ballast Point Porter
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.024 FG
  • 66.1 IBU (tinseth) Bitterness
  • 0.82 BG:GU
  • 116.5° SRM Color
  • 75% Efficiency
  • 7.2% ABV Alcohol
  • 279 per 12oz Calories
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