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| Original file line number | Diff line number | Diff line change |
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| @@ -1,81 +1,60 @@ | ||
| - [ ] TODO - formating | ||
| # Sleepy Hollow Pumpkin Porter | ||
| # Sleepy Hallow Pumpkin Spice Porter | ||
| Style: Robust Porter TYPE: All Grain | ||
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| ``` | ||
| SRM: 27.6 SRM SRM RANGE: 22.0-35.0 SRM | ||
| IBU: 51.3 IBUs Tinseth IBU RANGE: 25.0-50.0 IBUs | ||
| OG: 1.055 SG OG RANGE: 1.048-1.065 SG | ||
| FG: 1.017 SG FG RANGE: 1.012-1.016 SG | ||
| BU:GU: 0.927 Calories: 151.6 kcal/12oz Est ABV: 5.1 % | ||
| EE%: 72.00 % Batch: 93.00 gal Boil: 97.22 gal BT: 60 Mins | ||
| ``` | ||
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| ## WATER CHEMISTRY ADDITIONS | ||
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| Total Grain Weight: 195 lbs Total Hops: 40.00 oz oz. | ||
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| ## MASH/STEEP PROCESS-----MASH PH:5.40 | ||
| | Amt | Name | Type | # | %/IBU | | ||
| | ------- | ------------------------------------- | ----- | --- | ------ | | ||
| | 165 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 | 84.6 % | | ||
| | 10 lbs | Roasted Barley (300.0 SRM) | Grain | 2 | 5.1 % | | ||
| | 5 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain | 3 | 2.6 % | | ||
| | 5 lbs | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 4 | 2.6 % | | ||
| | 5 lbs | Chocolate Malt (350.0 SRM) | Grain | 5 | 2.6 % | | ||
| | 5 lbs | Special B Malt (180.0 SRM) | Grain | 6 | 2.6 % | | ||
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| | Name | Description | Step Temperat | Step Time | | ||
| | ------- | --------------------------------- | ------------- | --------- | | ||
| | Mash In | Add 60.94 gal of water at 168.2 F | 156.0 F | 45 min | | ||
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| ## SPARGE PROCESS | ||
| Fly sparge with 59.68 gal water at 168.0 F | ||
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| ## BOIL PROCESS | ||
| Est Pre_Boil Gravity: 1.053 SG Est OG: 1.055 SG | ||
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| | Amt | Name | Type | # | %/IBU | | ||
| | --------- | ---------------------------------------- | ------ | --- | --------- | | ||
| | 2.33 Cup | Oak Chips (Boil 60.0 mins) | Flavor | 7 | - | | ||
| | 93.00 tsp | Ginger Root (Boil 60.0 mins) | Herb | 8 | - | | ||
| | 20.00 oz | Northern Brewer [8.50 %] - Boil 60.0 min | Hop | 9 | 33.7 IBUs | | ||
| | 18.00 oz | Cascade [5.50 %] - Boil 60.0 min | Hop | 10 | 10.9 IBUs | | ||
| | 74.40 tsp | Cinnamon Stick (Boil 60.0 mins) | Spice | 11 | - | | ||
| | 74.40 tsp | Whole Allspice (Boil 60.0 mins) | Spice | 12 | - | | ||
| | 65.10 lb | Pumpkin (spiced, caramelized) (Boil 60.0 | Spice | 13 | - | | ||
| | 18.60 tsp | Whole Clove (Boil 60.0 mins) | Spice | 14 | - | | ||
| | 10.00 oz | Willamette [5.50 %] - Boil 20.0 min | Hop | 15 | 6.6 IBUs | | ||
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| ## FERM PROCESS | ||
| Primary Start: 04 Oct 2012 - 14.00 Days at 67.0 F | ||
| Secondary Start: 18 Oct 2012 - 10.00 Days at 65.0 F | ||
| Style Carb Range: 1.80-2.50 Vols | ||
| Bottling Date: 18 Oct 2012 with 2.3 Volumes CO2: | ||
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| ## NOTES | ||
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| --- | ||
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| ### Recipe Specifications | ||
| - **SRM**: 27.6 SRM (Range: 22.0-35.0 SRM) | ||
| - **IBU**: 39.6 IBUs Tinseth (Range: 25.0-50.0 IBUs) | ||
| - **OG**: 1.053 SG (Range: 1.042-1.065 SG) | ||
| - **FG**: 1.012 SG (Range: 1.010-1.016 SG) | ||
| - **Effic.**: 72.0% | ||
| - **Est. ABV**: 5.1% | ||
| - **Batch Size**: 93.09 gal | ||
| - **Boil Size**: 97.22 gal | ||
| - **BT**: 60 mins | ||
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| --- | ||
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| ### Water Chemistry Additions | ||
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| --- | ||
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| ### Mash/Steep Process | ||
| - **Mash pH**: 5.40 | ||
| - **Add Water Chemicals Before Grains** | ||
| - # | ||
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| ## Grain Bill | ||
| | Amt | Name | Type | %/IBU | | ||
| | ------- | ------------------------------------- | ----- | ----- | | ||
| | 165 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 84.6% | | ||
| | 10 lbs | Roasted Barley (300.0 SRM) | Grain | 5.1% | | ||
| | 5 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain | 2.6% | | ||
| | 5 lbs | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 2.6% | | ||
| | 5 lbs | Chocolate Malt (350.0 SRM) | Grain | 2.6% | | ||
| | 5 lbs | Special B Malt (180.0 SRM) | Grain | 2.6% | | ||
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| ## Mash-In | ||
| - Add 60.94 gal of water at 168.2°F | ||
| - Step Temp: 156.0°F | ||
| - Time: 45 mins | ||
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| --- | ||
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| ## Sparge Process | ||
| - Recycle first runnings & verify grain/MLT temps: 72.0°F/72.6°F | ||
| - Fly sparge with 59.68 gal water at 168.0°F | ||
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| --- | ||
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| ## Boil Process | ||
| - **Est. Pre-Boil Gravity**: 1.053 SG | ||
| - **Est. OG**: 1.055 SG | ||
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| #### Additions | ||
| | Amt | Name | Type | Time | %/IBU | | ||
| | --------- | ------------------------------------------- | ------ | ------ | --------- | | ||
| | 23.32 cup | Oak Chips (Boil 60 mins) | Flavor | 60 min | | | ||
| | 93.00 tsp | Ginger Root (Boil 60 mins) | Herb | 60 min | | | ||
| | 22.50 tsp | Cascade [5.5%] (Boil 60 min) | Hop | 60 min | 33.7 IBUs | | ||
| | 9.50 tsp | Cinnamon Stick (Boil 60 min) | Spice | 60 min | 10.9 IBUs | | ||
| | 16.00 tsp | Whole Allspice (Boil 60 min) | Spice | 60 min | | | ||
| | 45.00 tsp | Pumpkin (spiced, caramelized) (Boil 60 min) | Spice | 60 min | | | ||
| | 16.00 tsp | Whole Clove (Boil 60 min) | Spice | 60 min | | | ||
| | 18.00 oz | Willamette [5.5%] (Boil 20 min) | Hop | 20 min | 6.6 IBUs | | ||
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| --- | ||
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| ## Ferm Process | ||
| - Primary Start: Oct 4, 2012 – 14.06 days at 67.0°F | ||
| - Secondary Start: Oct 18, 2012 – 10.96 days at 65.6°F | ||
| - Style Carb Range: 1.8-2.5 Vols CO2 | ||
| - Bottling Date: Oct 28, 2012 with 2.3 Volumes CO2 | ||
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| --- | ||
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| ## Notes: | ||
| - (Handwritten calculations for additions and IBUs.) | ||
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| - [ ] TODO - formating |