Ross Chocolate and Orange Porter

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Sour Orange Chocolate Porter

Type: All Grain Date: 31/07/2007 Batch Size: 27.00 L Boil Size: 35.31 L Boil Time: 90 min Brewhouse Efficiency: 80.00

Ingredients

Amount Item Type % or IBU 5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 59.09 % 1.00 kg Caramalt (Barrett Burston) (49.3 EBC) Grain 11.82 % 1.00 kg Munich Malt II (23.0 EBC) Grain 11.82 % 0.60 kg Brown Malt (128.1 EBC) Grain 7.09 % 0.35 kg Amber Malt (43.3 EBC) Grain 4.14 % 0.17 kg Carafa II (811.6 EBC) Grain 2.02 % 0.17 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 2.02 % 0.17 kg Chocolate Malt pale (886.5 EBC) Grain 2.02 % 45.00 gm Galena [12.90 %] (60 min) Hops 45.7 IBU 0.50 kg Dark chocolate 72% cocoa (Boil 80.0 min) Misc 0.50 tsp Koppafloc (Boil 10.0 min) Misc 1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc 5.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc 400.00 ml Sour orange juice (5 oranges) (Boil 5.0 min) Misc 1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Measured Original Gravity: 1.076 SG Final Gravity: 1.020 SG Actual Alcohol by Vol: 7.33 %

Cheers Ross