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This robust porter is full body, big roasty flavours mingle with citrus from the generous amount of chinnok hops. The use of Dingemans pale malt brings a much maltier profile. Ready for drinking quickly, this recipe does not require long aging being best drunk fresh.
As with all our malts this is crushed fresh directly into the bag. This is the only way to ensure the right proportion of malt is used.
Each kit arrives individually boxed with all ingredients and instructions needed. Hops will need to be weighed before adding.
Boil Size: 28.00 l
Post Boil Volume: 25.50 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.065 SG
Estimated Colour: 64.6 EBC
Estimated IBU: 48.5 IBUs
Brewhouse Efficiency: 73.00 %
Boil Time: 60 Minutes
5000g Dingemans Pale Malt
400g Weyermann Carapils
600g Wheat Malt
440g Dingemans Special B Malt
400g Chocolate Malt
34g Chinook – Boil 60.0 min
50g Chinook – Boil 5.0 min
50g Chinook – Boil 0.0 min
66g Chinook – Dry Hop 3.0 Days
NBS West Coast Yeast
Mash at 66c for 90 minutes with 2.5l of liquor per kilo of malt.
Sparge with enough liquor to end up with 28 litres pre boil volume
After boil cool and add yeast, ferment at 20c. Add dry hops as fermentation slows and leave for three days before moving to secondary/kegging or bottling.
Final gravity approx 1.012
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