RecipeDB - Nierra Savada Porter

[razz]

Nierra Savada Porter

Porter - Robust Porter
All Grain

Brewer's Notes

OG.61 FG.16 IBU's 39.5 5.9% ABV Sacc rest 90 mins @ 68 degrees then 20 mins @ 78 degrees. 90 min boil. Nice choc/coffee after four weeks in the keg. Drinking now at 4 months plus and Vicelore and myself love this ale. Great mouthfeel and subdued chocolate flavour with alcohol evident. Funnily enough very easy beer to drink. I can't stop at just one. Must make again. Ingredients as per the Sierra Navada website.

Malt & Fermentables

%	KG	Fermentable
	7 kg	Bairds Maris Otter Pale Ale Malt
	0.75 kg	Weyermann Munich I
	0.5 kg	JWM Caramalt
	0.3 kg	TF Pale Chocolate Malt
	0.3 kg	TF Chocolate Malt

Hops

Time	Grams	Variety	Form	AA
	90 g	Goldings, East Kent (Pellet, 5.0AA%, 60mins)
	50 g	Williamette (Pellet, 5.5AA%, 30mins)
	40 g	Williamette (Pellet, 5.5AA%, 10mins)
	10 g	Northern Brewer (Pellet, 8.5AA%, 60mins)

Yeast

24 g

DCL Yeast US-05 - American Ale

Misc

1 g

Irish Moss

40L Batch Size

Brew Details

• Original Gravity 1.059 (calc)
• Final Gravity 1.015 (calc)
• Bitterness 49.7 IBU
• Efficiency 85%
• Alcohol 5.72%
• Colour 45 EBC
• Batch Size 40L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[Burchman82]

what qtys would i use for a 23L batch?

 

[razz]

Just cut back on the ale malt Burchman82 and leave the Munich and spec malts as is. I'm now down to less than half a keg and it really is a great ale. I think I will make another batch in the next month. I won't be changing anything.