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Anchorman Porter
Robust Porter
BJCP 2008 – 12B
OG
1.060
FG
1.010
SRM
32.3
ABV
5.6%
IBU
37.4
Batch #
2007-24
Batch Size
5.25
gal
Brew Date
August 25, 2007
Tap Date
October 20, 2007
Cost
$22.00
BU/GU
0.62
ABW
5.2%
Kcal
196
12 oz
Real Extract
4.8° P
Attenuation
82.3%
apparent
67.3%
real
Fermentables
British Maris Otter Pale Malt
8.00
lbs
|
69.7%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
69.7%
Crystal Malt 40L
1.00
lbs
|
8.7%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
8.7%
British Chocolate Malt
0.50
lbs
|
4.4%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
4.4%
American Munich Malt
1.50
lbs
|
13.1%
Type
Grain
Origin
United States
Color
10.0 SRM
PPG
30.0
Info
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
13.1%
British Black Patent Malt
0.35
lbs
|
3%
Type
Grain
Origin
United Kingdom
Color
500.0-600.0 SRM
PPG
41.0
Info
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
British Roasted Barley
0.13
lbs
|
1.1%
Type
Grain
Origin
United Kingdom
Color
500.0 SRM
PPG
40.0
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Hops
1.00 oz
Challenger
7.1%
60 min
Boil
0.50 oz
Cascade
5.5%
25 min
Boil
0.50 oz
Cascade
5.5%
10 min
Boil
Non-Fermentables
1 tsp.
Gypsum
Water Agent
Boil
60 min
Yeasts
1 pkg
California Ale
WLP001
White Labs
Mash Profile
Infusion
Ideal Sparge Temp
170°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion
60 min
154°F
Step 2
Sparge
40 min
170°F
Fermentation and Aging
7 days
Primary
67°F
7 days
Secondary
67°F
42 days
Age
67°F
Procedure
90 minute boil
Add hops according to schedule
Cool wort
Pitch yeast
Ferment at 66-68° in primary for 7 days
Transfer to secondary for another 7-14 days
Keg or bottle
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