BrewBlog: Taddy Porter
Brewer: Brad Miller
Brew Date: January 28, 2010
Yield: 1.5 gallons
Color (SRM/EBC):
Bitterness (Calc): 23.5 IBU (Rager)
BU/GU: 0.45
Calories: 172 (12 ounces)
ABV: 5.2%
ABW: 4.1%
Batch No: 18
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.051
Reading 1: 1.013  (8 days)
Reading 2: 1.013  (10 days)
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.013
Real Extract: 5.04° P
App. Atten.: 74.2%
Real Atten.: 60.8%
General Information
Method: All Grain

Recipe is that found in the book Brewing Classic Styles and is basically the same recipe as the Parallel Brew Brown Porter. Pitched with ~33 ml of yeast slurry of White Labs Yorkshire Square Ale.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
Total Boil Time: 60 minutes

Heated 1 gallon Milwaukee tap water to 175F. Added 1/4 campden tablet plus 1/4 tsp chalk, 1/8 tsp baking soda. Preheated mashtun and drained 1 qt. Added grains, targeting 152F but got 158F. Mash pH just north of 5. Mashed for 60 minutes.

Remaining qt of water reserved for mashout. Got to boiling before adding to mashtun. Vorlauf to clear and drain 0.6 gallons to kettle. SG=1.086.

Sparge twice with a total 6 qts water, to end with 2 gallons preboil volume, SG=1.042. Added a half quart water.

Boiled for 60 minutes, adding hops as indicated and 1/8 tsp of irish moss and yeast nutrient at 10 minutes left. A pinch of salt for good luck went in as well.

1.2 gallons final volume, OG=1.060. Added 3/4 qt preboiled water to bring OG=1.052.



Special Procedures

Open Fermentation

Tasting Reviews
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Bottle Label
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