Cherry Oak Port-er
by Rob DeNunzio

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Grain (Lbs):

15.85

  

  

Anticipated OG:

1.106

Plato:

25.12

Anticipated SRM:

22.8

    

  

Anticipated IBU:

41.7

  

  

Brewhouse Efficiency:

80

 % (changed to reflect FG)

  

Wort Boil Time:

90

 Minutes

  

 

Pre-Boil Amounts

 

Evaporation Rate:

15.00

 Percent Per Hour

  

Pre-Boil Wort Size:

6.45

 Gal

  

Pre-Boil Gravity:

1.082

 SG

19.86 Plato

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

56.8

9.00 lbs. 

Generic LME - Light

Generic

1.035

7

18.9

3.00 lbs. 

Pale Malt(2-row)

Great Britain

1.038

3

12.6

2.00 lbs. 

Aromatic Malt

Belgium

1.036

25

6.3

1.00 lbs. 

Turbinado Sugar

Generic

1.046

0

3.2

0.50 lbs. 

Flaked Barley

America

1.032

2

1.6

0.25 lbs. 

Carafa

Germany

1.030

400

0.6

0.10 lbs. 

Chocolate Malt

Great Britain

1.034

475


Potential represented as SG per pound per gallon.

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

1.00 oz. 

Northern Brewer

Pellet

9.00

38.1

90 min

1.00 oz. 

Goldings - E.K.

Pellet

4.75

3.7

10 min

 

Yeast

White Labs WLP099 Super High Gravity Ale (you'll need it!)

Water Profile

 

Profile:

Marin County CA

Profile known for:

  

Calcium(Ca):

12.0 ppm

Magnesium(Mg):

10.0 ppm

Sodium(Na):

15.0 ppm

Sulfate(SO4):

17.0 ppm

Chloride(Cl):

13.0 ppm

biCarbonate(HCO3):

74.0 ppm

pH:

8.31

 

Notes

 

1 small jar Patty's brandied cherries added to secondary along with 1/4 lb Hungarian oak chips. Burtonized water. Lacking the brandied cherries you can achieve a similar result by poaching a pound of fresh pitted cherries in a mixture of water, sugar, and brandy until they're sufficiently softened. The mushier the cherries, the easier the flavor extraction in teh fermenter. Leaving the pits in will result in a tannic quality that will certainly add a complexity deserving of a few more months in the secondary to allow for mellowing and marrying of the layers.





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