 |
American Porter |
5 Gal |
8.31% |
68.36 |
1.103 |
1.04 |
50°L |
All Grain |
26 |
Beer
0 |
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Title: Creamy Chocolate Raz Stout II |
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| Boil Size: 7 Gal |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 80 |
Mash Thickness: 1.35 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 09/30/2019 03:24 PM |
Notes: Goal is to have 7 gallons 1.072 SG wort at start of boil.
Add Dry Malt Extract (DME) if SG is low, or may want to wiat until the beer is in the fermenter. If you wait to add DME, be sure to add it after fermentation begins to calm down.
If water is soft, hold off on adding roasted grains and British Crystal Malts until 15min of mash
Added 16oz of Lactose Sugar, needs to be whirlpooled. Can be done 15 min prior to flame out. Will need to be whirlpooled with no rumbling boil. OR we can do it at flame out. See page 55 bottom of 2nd paragraph. I prefer to try the first option.
Vanilla beans to be cut into 1 inch segments and soak in Angel's Envy Bourbon until ready to add to secondary. |
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