Honey Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines

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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

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Batch Size (Gal): 6.50 Wort Size (Gal): 6.50

Total Grain (Lbs): 11.13

Anticipated OG: 1.054 Plato: 13.40

Anticipated SRM: 24.0

Anticipated IBU: 54.4

Brewhouse Efficiency: 80 %

Wort Boil Time: 70 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

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53.9 6.00 lbs. Pale Malt(2-row) America 77.91 2

27.0 3.00 lbs. Honey Grade-A clover 90.89 0

13.5 1.50 lbs. Crystal 80L America 71.41 80

4.5 0.50 lbs. Chocolate Malt America 62.76 350

1.1 0.13 lbs. Black Patent Malt Great Britain 58.43 525

Hops

Amount Name Form Alpha IBU Boil Time

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1.75 oz. Northern Brewer Whole 9.00 53.1 60 min.

0.50 oz. Goldings - Yakima Whole 4.75 1.3 5 min.

Extras

Amount Name Type Time

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0.25 Tsp Yeast Nutrient Other 45 Min.(boil)

0.25 Oz Irish Moss Fining 15 Min.(boil)

Yeast

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WYeast 1084 Irish Ale

Water Profile

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Profile: London

Profile known for: Sweet Stout

Calcium(Ca): 90.0 ppm

Magnesium(Mg): 4.0 ppm

Sodium(Na): 24.0 ppm

Sulfate(SO4): 58.0 ppm

Chloride(Cl): 18.0 ppm

biCarbonate(HCO3): 123.0 ppm

pH: 8.33

Notes

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Mash at 154. After boil, cooled to ~160 then added the 3# of honey, agitated

with IC and cooled to pitching temp.

There was no honey flavor after fermentation. Boiled 1 cup water, cooled to 160,

disolved .5# of honey and added to the keg during force carb.