English Porter Recipe - Kevin basement bathtub porter 5.26.21

Recipe Info

Recipe Image

Kevin basement bathtub porter 5.26.21

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Opened 1st bottle 5/2/21, pretty good. A little strong tasting, will adjust hops.

Fermentables

78% - Maris Otter Pale - UK
9
38
3
Mash
9% - Crystal 120L - CA
1
33
120
Mash
4% - Chocolate Malt - US
0.5
34
350
Mash
9% - Brown Malt - UK
1
33
65
Mash

Hops

Fuggles
1.5
Pellet
Boil
60 min(s)
4.8
24.2

Yeast

Wyeast Thames Valley Ale 1275
74%

Other Stuff

Yeast Nutrient
1
tbsp
FlameOut

Mash Steps

Mash-Out
Direct Heat
153
60 min

Special Instructions

1.
Fill pot to 5 gallons water, check PH
2.
Mash all grains at 153 degrees for 60 minutes
3.
Sparge with 170 degree water to 6.5 gallons, remove and discard grains.
4.
Boil for 60 minutes adding hops per schedule.
5.
Cool wart to yeast ferment temperature
6.
After fermentation is complete transfer to secondary, cold crash at 39 degrees for 2 days

Tasting Notes (1)

Constant

Tasted on 5/26/2021 by Constant

Notes:

A little strong, but overall good. Was told by my oldest son it was delicious.

Recipe Facts

Kevin basement bathtub porter 5.26.21
English Porter
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.017 FG
  • 30.9 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 30.0° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 216 per 12oz Calories
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