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Jan 11

Loch Ness Porter – Brian Ferullo

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Loch Ness Porter
Brewer: Brian Ferullo
Asst Brewer: 
Style: Robust Porter
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 7.56 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.60 gal
Estimated OG: 1.064 SG
Estimated Color: 36.9 SRM
Estimated IBU: 45.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs 10.5 oz         Maris Otter (Crisp) (4.0 SRM)            Grain         1        55.1 %        
2 lbs 3.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        15.7 %        
1 lbs 5.6 oz          Caramel Malt - 80L (Cargill) (80.0 SRM)  Grain         3        9.7 %         
1 lbs 1.3 oz          Brown Malt (Crisp) (65.0 SRM)            Grain         4        7.8 %         
13.0 oz               Oats, Flaked (Briess) (1.4 SRM)          Grain         5        5.9 %         
13.0 oz               Chocolate (Crisp) (630.0 SRM)            Grain         6        5.8 %         
1.00 oz               Warrior [13.70 %] - Boil 60.0 min        Hop           7        36.0 IBUs     
0.25 oz               Willamette [7.50 %] - Boil 30.0 min      Hop           8        3.8 IBUs      
0.54 oz               Willamette [7.50 %] - Boil 15.0 min      Hop           9        5.3 IBUs      
1.0 pkg               Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast         10       -             



Grain	                  13.91	lbs
Mash Ratio	1.2	qts/lb of grain
Absorption rate	0.2	gallons/lb grain
Boil Off Rate	1.25	gallons/hour
Boil Time	        60	minutes
Volume to primary	6	gallons

(below based off spreadsheet, not Beersmith)
	                 Gallons	           Quarts
Mash Water	         4.17	                   16.69
Water Absorbed	         2.78	                   11.13
Wort After Absorbtion    1.39	                   5.6
Sparge Water	          5.86	                   23.4
Boil Volume	          7.25	                   29.0

Mashed in at 168 which yielded final mash temp of 152 


1st sparge was 4 gallons resting 10 minutes followed by 2nd sparge with about 2 gallons with no rest

RINGWOOD (wyeast) yeast had a long lag time time (at least 72 hours)
Didn't use a starter, just pitched smack pack after a few hours
Bottled 10/5/12 with Coopers Carbonation Tabs ---> 1 per 12 oz bottle

Amounts calculated by Beersmith, rounded hop additions to nearest tenth.  


Created with BeerSmith 2 - http://www.beersmith.com
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Permanent link to this article: http://csibrewers.org/content/?p=1491

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