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St. Chuck's Porter

Recipe copied from Gambrinus' Mug. Adjusted up to 10-gallon batch, with a few minor mods to fit my system.

Brewer: Ben Schy Email: benschy@gmail.com
Beer: St. Chuck's Porter Style: Robust Porter
Type: All grain Size: 12 gallons
Color:
90 HCU (~33 SRM)
Bitterness: 14 IBU
OG: 1.055 FG: 1.015
Alcohol: 5.1% v/v (4.0% w/w)
Water: Fivestar 5.2 and crushed campden tablets in all brewing water.
Grain: 15 lb. American 2-row
1 lb. Belgian biscuit
1.5 lb. American crystal 60L
1 lb. Belgian Special B
1.5 lb. British chocolate
1.5 lb. Flaked barley
Mash: 85% efficiency
Mash in with 1.25 qt/lb at 152F and recirc for 1 hour. Raise to 170F for 10 minutes and sparge to collect 12 gallons.
Boil: 60 minutes SG 1.048 13.5 gallons
Rehydrated irish moss 15 minutes before the end of the boil.
Hops: .75 oz. Centennial (10.5% AA, 60 min.)
1.5 oz. Willamette (5% AA, 10 min.)
Yeast: Wyeast 1728 from an active 750ml starter.

Recipe posted 01/20/05.