Rye Porter
Batch Size:
10 gal.
Brewed By: Quatro
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
25
75.8
Flaked Rye
4.5
13.6
Chocolate
1.5
4.5
Crystal (40L)
1
3.0
Crystal (120L)
1
3.0
Total Weight
33.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
167.8°F
10.3 gal.
7.1 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Perle - Pellet
8.25
2
60
30.3
Tettnager - Pellet
4.5
2
30
12.7
Kent Goldings - Pellet
4.75
1
20
5.3
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
29 SRM
1.076
7.6
75.0
1.32
FG
IBU
Calories
Target BV
1.019
48.3
336
(per 16 oz. Pint)
1.60
Target Beer Style Info. & Typical Ingredients
IMPERIAL STOUT
Russian Imperial Stout
SG Range: 1.075 to 1.115
FG Range: 1.018 to 1.030
IBU Range: 50 to 90
SRM Range: 30 to 40
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1335 British Ale II
Fermentaion Temp: 65°F