Recipe/BrewingHub

Orange Rye Porter System

23A Specialty Beer

Overall Compliance: 100.0%

Name	Amount	Color	Potential	% Grist
Crisp Maris Otter	7.5 lbs	3.5 °L	38 ppg	72.1 %
Briess Caramel 40L	0.88 lbs	40.0 °L	34 ppg	8.5 %
Flaked Rye	0.88 lbs	3.0 °L	32 ppg	8.5 %
Crisp Black	0.55 lbs	680.0 °L	35 ppg	5.3 %
Crisp Roasted Barley	0.44 lbs	695.0 °L	35 ppg	4.2 %
Briess Dark Chocolate Malt	0.15 lbs	420.0 °L	33 ppg	1.4 %
Totals	10.4 lbs		382.7 points	100%

Name: Crisp Maris Otter
Amount: 7.5 lbs
Color: 3.5 °L
Potential: 38 ppg
% Grist72.1 %

Name: Briess Caramel 40L
Amount: 0.88 lbs
Color: 40.0 °L
Potential: 34 ppg
% Grist8.5 %

Name: Flaked Rye
Amount: 0.88 lbs
Color: 3.0 °L
Potential: 32 ppg
% Grist8.5 %

Name: Crisp Black
Amount: 0.55 lbs
Color: 680.0 °L
Potential: 35 ppg
% Grist5.3 %

Name: Crisp Roasted Barley
Amount: 0.44 lbs
Color: 695.0 °L
Potential: 35 ppg
% Grist4.2 %

Name: Briess Dark Chocolate Malt
Amount: 0.15 lbs
Color: 420.0 °L
Potential: 33 ppg
% Grist1.4 %

Totals
Amount: 10.4 lbs
Potential: 382.7 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Willamette	1.69 oz @ 5.8 %AA (8.5 AAU)	32.7 (29.6 %)	Boil	60 min
Golding	0.56 oz @ 5.6 %AA (2.8 AAU)	5.2 (14.2 %)	Boil	15 min
Totals	2.2 oz

Hop: Willamette
Amount: 1.69 oz
%AA: 5.8
When: Boil
Time: 60 min

Hop: Golding
Amount: 0.56 oz
%AA: 5.6
When: Boil
Time: 15 min

Totals
Amount: 2.2 oz

Name	Attenuation	When
Wyeast 1968 London ESB Ale	69 %	Primary

Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary

Name	Amount	When	Time
Epsom Salt	0.35 oz	Mash	60 min
Calcium Carbonate	0.35 oz	Mash	60 min

Name: Epsom Salt
Amount: 0.35 oz
When: Mash
Time: 60 min

Name: Calcium Carbonate
Amount: 0.35 oz
When: Mash
Time: 60 min

Name	Amount	When	Time
Sweet Orange Peel	0.75 oz	Boil	15 min

Name: Sweet Orange Peel
Amount: 0.75 oz
When: Boil
Time: 15 min

Recipe Source: Tim Gorman