Mexicali Porter
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-A Porter, Robust Porter
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Min OG:
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1.050
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Max OG:
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1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
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45
|
|
|
Min Clr:
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30
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Max Clr:
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90
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
|
|
Total Grain (Lbs):
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14.50
|
|
|
|
Anticipated OG:
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1.062
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Plato:
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15.22
|
|
Anticipated SRM:
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53.7
|
|
|
|
Anticipated IBU:
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29.0
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
|
%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
41.4
|
6.00 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
27.6
|
4.00 lbs.
|
Munich Malt(2-row)
|
America
|
1.035
|
6
|
|
6.9
|
1.00 lbs.
|
Chocolate Wheat
|
Germany
|
1.030
|
500
|
|
6.9
|
1.00 lbs.
|
Crystal 90L
|
America
|
1.033
|
90
|
|
6.9
|
1.00 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
|
3.4
|
0.50 lbs.
|
Black Patent Malt
|
America
|
1.028
|
525
|
|
3.4
|
0.50 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
3.4
|
0.50 lbs.
|
Roasted Barley
|
America
|
1.028
|
450
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
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Boil Time
|
|
0.50 oz.
|
Nugget
|
Pellet
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13.00
|
21.0
|
60 min
|
|
1.00 oz.
|
Willamette
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Pellet
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5.00
|
8.0
|
15 min
|
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Amount
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Name
|
Type
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Time
|
|
16.00 Oz
|
Coffee
|
Coffee
|
60 Min.(mash)
|
|
1.00 Unit(s)
|
Whirlfoc
|
Fining
|
20 Min.(boil)
|
|
2.00 Oz
|
Oak Cubes
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Other
|
7 Days(fermenter)
|
|
2.00 Unit(s)
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Cinnamon Sticks
|
Spice
|
7 Days(fermenter)
|
|
8.00 Oz
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Cocoa
|
Spice
|
60 Min.(mash)
|
|
0.50 Oz
|
Sweet Orange Peel
|
Spice
|
5 Min.(boil)
|
|
1.00 Unit(s)
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Vanilla Bean
|
Spice
|
7 Days(fermenter)
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White Labs WLP001 California Ale
Cocoa and Coffee was added to the Mash.
Coffee was Costa Rican and fine ground.
Soaked oak cubes, cinnamon sticks, and cut up vanilla bean in a small container and covered with Kahlua. Soaked for a month prior to brewing. Added entire contents to secondary.
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Generated with ProMash Brewing Software |