Title: English Porter

Brew Method: All Grain

Style Name: English Porter

Boil Time: 60 min

Batch Size: 5.5 gallons (fermentor volume)

Boil Size: 6.5 gallons

Boil Gravity: 1.042

Efficiency: 75% (brew house)

Hop Utilization Multiplier: 1

STATS:

Original Gravity: 1.050

Final Gravity: 1.013

ABV (standard): 4.83%

IBU (tinseth): 24.17

SRM (morey): 26.19

Mash pH: 0

FERMENTABLES:

8 lb - Maris Otter Pale (80%)

1 lb - Brown (10%)

0.5 lb - Pale Chocolate (5%)

0.25 lb - Special B (2.5%)

0.25 lb - Black Patent (2.5%)

HOPS:

1 oz - Kent Goldings, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 16.64

1 oz - Fuggles, Type: Pellet, AA: 4.1, Use: Boil for 15 min, IBU: 7.52

MASH GUIDELINES:

1) Infusion, Temp: 153 F, Time: 60 min, Amount: 3.5 gal

Starting Mash Thickness: 1.4 qt/lb

YEAST:

White Labs - British Ale Yeast WLP005

Starter: No

Form: Liquid

Attenuation (avg): 70.5%

Flocculation: High

Optimum Temp: 65 - 70 F

Pitch Rate: 0.35 (M cells / ml / deg P)

Additional Yeast: Safale - English Ale Yeast S-04

PRIMING:

CO2 Level: 2.1 Volumes

NOTES:

Award winning first place at the Caribbean Homebrew Cup 2016

13C English Porter

** Award Winning Recipe **