Sunday, November 6, 2011

Saturday's Important Stuff

Guy Fawkes Porter
Guy Fawkes Porter





BJCP Style and Style Guidelines
12-B Porter, Robust Porter


Min OG: 1.048 Max OG: 1.065   
Min IBU: 25 Max IBU: 60   
Min Clr: 22 Max Clr: 42  Color in SRM, Lovibond



Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00      
Anticipated OG: 1.064 Plato: 15.58
Anticipated SRM: 25.5        
Anticipated IBU: 43.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   



Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.054  SG 13.35 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
12.5 1.50 lbs.  Crystal 80L    1.033 80
4.2 0.50 lbs.  Chocolate Malt America 1.029 350
83.3 10.00 lbs.  Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Willamette Pellet 14.70 33.9 60 min
0.50 oz.  Cascade Pellet 5.75 6.8 30 min
0.50 oz.  Cascade Pellet 5.75 2.7 10 min


Extras
Amount Name Type Time
0.25 Oz  Irish Moss Fining 15 Min.(boil)


Yeast

Mine Own Yeast...Fermentis and Nottingham mixed and passaged a couple of times


Water Profile
Profile:   
Profile known for:   
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 12.00   
Water Qts: 24.00 Before Additional Infusions
Water Gal: 6.00 Before Additional Infusions
Qts Water Per Lbs Grain: 2.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 148 120 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 6.96 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.