Batch 1 of Bat Bateman's Black Pepper Porter
| Dates |
| Date Brewed: | 1 Nov 2009 | Date Racked: | 22 Nov 2009 | ||
| Date Packaged: | 31 Jan 2010 | Date Ready: | 31 Jan 2010 |
| 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 |
| Target Wort Volume Before Boil: | 7.40 US gals | Actual Wort Volume Before Boil: | 7.40 US gals |
| Target Wort Volume After Boil: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.046 SG | Actual Pre-Boil Gravity: | 1.042 SG |
| Target OG: | 1.056 SG | Actual OG: | 1.051 SG |
| Target FG: | 1.017 SG | Actual FG: | 1.015 SG |
| Target Apparent Attenuation:: | 69.0 % | Actual Apparent Attenuation: | 70.0 % |
| Target ABV: | 5.2 % | Actual ABV: | 4.8 % |
| Target ABW: | 4.1 % | Actual ABW: | 3.7 % |
| Target IBU (using Tinseth): | 73.3 IBU | Actual IBU: | 75.6 IBU |
| Target Color (using Morey): | 39.3 SRM | Actual Color: | 39.3 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 69.2 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 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 | 8.6 % | 0.50 oz | 15.2 | Loose Pellet Hops | All Of Boil |
| UK Target | 8.6 % | 1.50 oz | 32.7 | Loose Pellet Hops | 30 Min From End |
| German Northern Brewer | 7.3 % | 1.22 oz | 22.5 | Loose Pellet Hops | 30 Min From End |
| US Willamette | 4.5 % | 1.00 oz | 3.0 | Loose Pellet Hops | 5 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Black Pepper (ground) | 0.40 oz | In Boil |
| Seeds of Paradise | 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 |
| Mash Notes |
| 28 |
| Boil Notes |
|
20 minutes from end, add 1/2tsp yeast nutrient, whirlfloc & chiller. Add pepper at end of boil, and then to chilled wort. |
| Fermentation Notes |
| Pitched on yeast cake from McQuakers |
| Packaging Notes |
| Tasting Notes |
| Maybe add a some Calcium Chloride next time to bring out more of the malt. Pepper/grains seem to build in your mouth as you drink - good! Slight metallic taste, not so good. |