BeerBorg

Here is slightly different porter. Losely based on a Hoepfner recipe that was brewed until 1980. It was the only Brauhaus in Germany brewing a poter at the time. It is a lager folks!!
Recipe: Schwarz Forellen Porter === Black Trout Porter
Brewer: macy & friends
Asst Brewer:
Style: Imperial porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 9.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.071 SG
Estimated Color: 33.9 SRM
Estimated IBU: 34.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
11 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 77.3 %
1 lbs 4.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 2 8.4 %
1 lbs 4.0 oz Munich Dark 30L (Gambrinus) (35.0 SRM) Grain 3 8.4 %
14.0 oz De-Bittered Black Malt (Dingemans) (550. Grain 4 5.9 %
2.00 oz Tettnang [4.50 %] - First Wort 90.0 min Hop 5 31.6 IBUs
0.25 oz Saaz [4.00 %] - Boil 15.0 min Hop 6 1.5 IBUs
0.25 oz Tettnang [4.50 %] - Boil 15.0 min Hop 7 1.7 IBUs
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 Yeast 8 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 14 lbs 14.0 oz
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Name Description Step Temperat Step Time
Saccharification Add 18.59 qt of water at 166.1 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 6.90gal) of 168.0 F water
Notes:
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Wyeast 2308 Munich Lager yeast
4 Liter Starter, on stir plat app 490 Billion cells
2 - 20 second burts of O2
Ferment at 50* for 2 weeks
Lager at 35 to 40 degress
Raise to 60* for 3 days before kegging

When Brewbirds grow up we want to brew lagers.