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Orange Rye Porter System


Details

Beer Style
23A Specialty Beer (BJCP)
Brewing Method
All grain 
Brew Type
Hybrid 
Recipe Efficiency
75%
Recipe Volume
5.02 gal 
Boil Volume
5.75 gal 
Boil Time
60 min 
Maximum Extract
382.7 points
Potential Extract
287.0 points (75% from recipe)
Anticipated OG
1.057 SG
Boil SG
1.050 SG (at start of boil)
Anticipated Color
48.6 SRM     
Estimated IBU
37.9 IBU
Estimated FG
1.018 SG
Estimated Alcohol
5.2 %abv
Fermentation
Primary 7 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 154 tempF

Style Compliance

23A Specialty Beer
Original Gravity
Unspecified
Final Gravity
Unspecified
Alcohol
Unspecified
Bitterness
Unspecified IBU
Color
Unspecified
 
OG
1.057 SG
FG
1.018 SG
Alcohol
5.2 %abv
Bitterness
37.9 IBU
Color
48.6 SRM
Overall Compliance: 100.0%

Fermentables

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%

Fermentables

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%

Hops

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

Yeast

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

Additives

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
 

Flavorings

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