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
Boil60 min

Yeasts

1 pkg
California AleWLP001
White Labs

Mash Profile Infusion

Ideal Sparge Temp
170°F
Ideal PH
5.20

Mash Steps

Step 1
Infusion60 min
154°F
Step 2
Sparge40 min
170°F

Fermentation and Aging

7 days
Primary
67°F
7 days
Secondary
67°F
42 days
Age
67°F

Procedure

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