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Shadowgang - Rye German Porter

Method: BIAB
Style: Robust Porter
Boil Time: 120 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 60% (brew house)
Source: beowulf6561
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)

Created: Monday October 21st 2013

Original Gravity:

1.060

Final Gravity:

1.020

ABV (standard):

5.3%

IBU (tinseth):

32.7

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	German - Munich Dark2 lb Munich Dark	37	15.5	28.6%
2 lb	German - Rye2 lb Rye	38	3.5	28.6%
1 lb	German - Chocolate Rye1 lb Chocolate Rye	31	240	14.3%
1 lb	Flaked Rye1 lb Flaked Rye	36	2.8	14.3%
1 lb	Weyermann CaraRye1 lb Weyermann CaraRye	34	66	14.3%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.13 oz	Magnum0.125 oz Magnum Hops	Pellet	15	Boil	60 min	16.54	16.7%
0.25 oz	Northern Brewer0.25 oz Northern Brewer Hops	Pellet	7.8	Boil	30 min	13.22	33.3%
0.38 oz	Tettnanger0.375 oz Tettnanger Hops	Pellet	4.5	Boil	5 min	2.97	50%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.12 oz	Magnum (Pellet)	16.54	16.7%
0.25 oz	Northern Brewer (Pellet)	13.22	33.3%
0.37 oz	Tettnanger (Pellet)	2.97	50%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 qt	Beta-glucan, strike temp 127.8. Assumes initial thickness of 1.15 qts/lb and grain/mash tun temp is 55* F.	Infusion	--	117 °F	30 min
1.6 qt	Protein rest, strike temp boiling	Infusion	--	131 °F	15 min
4.7 qt	Sacc rest, strike temp boiling.	Infusion	--	155 °F	30 min
4.2 qt	Drain off the liquid from the mash and add the specified amount of water to the grains. Bring to a rolling boil and hold at boil for 30 min.	Decoction	--	155 °F	30 min
4.2 qt	After boiling thick part of mash, bring two parts of mash back together in a grain bag inside your mash tun and let rest (mashout).	Infusion	--	165 °F	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Caraway Seeds, Toasted		Spice	Boil	5 min.

Yeast

White Labs - European Ale Yeast WLP011

Amount:	1 Each	Cost:
Attenuation (avg):	67.5%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 49 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Batch Prime w/ Brown Sugar Amount: 3 oz CO₂ Level: 2.5 Volumes

Target Water Profile

Lovettsville Tap Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.

German porter style description:
http://www.weyermann.de/downloads/pdf/German Porter_neu.pdf

Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS

I added beta-glucan and protein rests because of the high percentage of rye being used.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-02-24 03:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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