Porter #2B

Recipe Porter #2B Style Brown Porter
Brewer Clinton Ebadi Batch 5.00 gal

Recipe Characteristics
Recipe Gravity 1.055 OG Estimated FG 1.014 FG
Recipe Bitterness 42 IBU Alcohol by Volume 5.3%
Recipe Color 22° SRM Alcohol by Weight 4.2%

Quantity Grain Type Use
0.25 lb American black patent steeped
0.50 lb American chocolate malt steeped
3.00 lb Briess Pilsen Light D.M.E. extract
3.30 lb Coopers Light malt extract (LME) extract
0.50 lb Crystal 60L steeped
Quantity Hop Type Time
0.50 oz Nugget pellet 60 minutes
0.75 oz Willamette pellet 20 minutes
0.50 oz Willamette pellet 40 minutes
0.25 oz Willamette pellet 25 minutes
Quantity Misc Notes
1.00 unit White Labs English Ale Yeast (WLP002) liquid vial

Recipe Notes

This is adjusted with half the hopping rate of the first version of the porter which was far too bitter.

Heat water to 160F, steep grain for 30 minutes (maintaining temperature)

I am not sure about the gravity of the extracts. This is based on the porter recipe in 'How to Brew' but with some DME substituted for LME. There is also more malt total in this than the recipe, and the hops were upped slightly to compensate (read: I don't have a scale to split the bag of DME).

Batch Notes