2017 Zorro

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 3.2 IBUs 68.1 EBC 1.056 1.015 5.4 %
Actuals 1.059 1.023 4.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Porter 20 A 1.05 - 1.07 1.012 - 1.018 25 - 50 43.3 - 78.8 2.3 - 2.9 4.8 - 6.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 5 kg 84.03
Chocolate Malt 600 g 10.08
Caramel/Crystal Malt - 60L 200 g 3.36
Black (Patent) Malt 150 g 2.52

Hops

Name Amount Time Use Form Alpha %
Pioneer 10 g 10 min Boil Pellet 9

Miscs

Name Amount Time Use Type
Anise, Star 5.00 Items 60 min Boil Spice

Yeast

Name Lab Attenuation Temperature
Newcastle Dark Ale Yeast (M03) Mangrove Jack's 69% 17.78°C - 22.22°C

Mash

Step Temperature Time
Mash In 65.56°C 75 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C