Has anyone experience of this brew?
I found on here a recipe for 19l, which from memory is:
3400g Pale Malt
250g Crystal
250g Choc Malt
110g Black Patent
Nugget and Williamette
US-05. 90 min mash and 60 min boil. At a guess 75% efficiency.
On brew365 it suggests 39IBU, whereas Sierra Nevada's site says 32 IBU and Goldings and Williamette. Taking my hops AA (Nugget & Williamette) that I bought brings it to around 47 IBU but I can adjust this in Beersmith to bring down.
I have enough ingredients of the above to make a 23l brew. I'd be grateful for any thoughts.
Jon
Sierra Nevada Porter
Re: Sierra Nevada Porter
Had a good search around and found a partial mash recipe, so put into beersmith and have come up with this. I don't think I will be able to get Munich Malt with the same EBC, so will need to adjust for that. My friend liked this when he lived in the States so will give this a go. I am not sure how many EKGs I have left so may substitute for another bittering hop. Should I add some torrified wheat for head retention, or will this not be needed?
Cheers
Jon
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sierra Nevada Porter - 32IBU
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.07 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.057 SG
Estimated Color: 75.1 EBC
Estimated IBU: 32.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.29 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 52.9 %
1.97 kg Munich Malt - 20L (39.4 EBC) Grain 2 31.8 %
0.63 kg Chocolate Malt (886.5 EBC) Grain 3 10.2 %
0.32 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 5.1 %
38.17 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 19.0 IBUs
24.94 g Willamette [5.50 %] - Boil 30.0 min Hop 6 10.5 IBUs
1.21 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
12.47 g Willamette [5.50 %] - Boil 10.0 min Hop 8 2.5 IBUs
1.2 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 6.21 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 35.87 l of water at 70.6 C 67.0 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Cheers
Jon
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sierra Nevada Porter - 32IBU
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.07 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.057 SG
Estimated Color: 75.1 EBC
Estimated IBU: 32.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.29 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 52.9 %
1.97 kg Munich Malt - 20L (39.4 EBC) Grain 2 31.8 %
0.63 kg Chocolate Malt (886.5 EBC) Grain 3 10.2 %
0.32 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 5.1 %
38.17 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 19.0 IBUs
24.94 g Willamette [5.50 %] - Boil 30.0 min Hop 6 10.5 IBUs
1.21 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
12.47 g Willamette [5.50 %] - Boil 10.0 min Hop 8 2.5 IBUs
1.2 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 6.21 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 35.87 l of water at 70.6 C 67.0 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------