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Chocolate Rye Porter III

My 3rd edition of this beer cuts back on some of the roasted notes in the last batch I did. Also cut back on some bitterness that came through. I added a mix of Flaked and Malted Rye using the malted rye for taste and the flaked for mouthfeel.
Brewer
Brewer's Profile Image
Beer Style
Robust Porter
Recipe Type
All Grain
Brew Date
Feb 16, 2009
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malt and fermentables
% LB OZ Malt or Fermentable ppg °L
72% 10 0 British Pale (Maris Otter) 37 3
11% 1 8 Rye Malt 29 4
5% 0 12 Chocolate Rye 24 245
5% 0 12 Caramel/Crystal Malt - 40L 34 40
4% 0 8 Flaked Rye 36 3
2% 0 4 Belgian Special B 30 220
1% 0 2 Pale Chocolate Malt 34 165
13 14
Original Gravity
1.059 measured
(1.056 estimated)
Final Gravity
1.019 measured
(1.016 estimated)
Color
23° SRM / 46° EBC
(Brown to Dark Brown)
Mash Efficiency
73% measured
(70% used for O.G. estimate)

hops

use time oz variety form aa
boil 60 mins 1.0 Chinook pellet 11.5
boil 15 mins 0.75 Willamette pellet 4.8
boil 1 min 0.5 Willamette pellet 4.8
Bitterness
11.5 HBU
41.5 IBU
ƒ: Rager
BU:GU
0.74

yeast
White Labs British Ale (WLP005)
ale yeast in liquid form with high flocculation
Alcohol
5.3% A.B.V.
4.1% A.B.W.
Calories
184 per 12 oz.

misc
use time amount ingredient
boil 15 min 1 ounces Whirlfloc Tablet
Units: U.S. Metric
comments
Something very clever (not to mention beery).

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