Bat Bateman's Black Pepper Porter
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.012 SG | Maximum FG: | 1.016 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 50 IBU |
| Minimum Color: | 22.0 SRM | Maximum Color: | 35.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.042 SG | Expected OG: | 1.056 SG |
| Expected FG: | 1.017 SG | Apparent Attenuation: | 69.0 % |
| Expected ABV: | 5.2 % | Expected ABW: | 4.1 % |
| Expected IBU (using Tinseth): | 52.7 IBU | Expected Color (using Morey): | 39.3 SRM |
| BU:GU ratio: | 0.94 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| UK Munich Malt | 6lb 0oz | 49.4 % | 5.7 | In Mash/Steeped |
| US 2-Row Malt | 3lb 8oz | 28.8 % | 1.0 | In Mash/Steeped |
| UK Extra Dark Crystal | 1lb 8oz | 12.3 % | 33.7 | In Mash/Steeped |
| US Chocolate Malt | 12.00 oz | 6.2 % | 43.7 | In Mash/Steeped |
| US Black Malt | 6.40 oz | 3.3 % | 33.3 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Target | 9.0 % | 1.50 oz | 35.2 | Loose Pellet Hops | 30 Min From End |
| German Perle | 8.0 % | 0.75 oz | 15.7 | Loose Pellet Hops | 30 Min From End |
| US Crystal | 3.5 % | 0.75 oz | 1.8 | Loose Pellet Hops | 5 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Black Pepper (ground) | 0.40 oz | In Boil |
| Black Pepper (ground) | 0.40 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |
| Add pepper at end of boil, and then to chilled wort. |