Beer Natt Imperial Porter      
OG 1.101      
FG 1.025      
IBU 36.2      
EBC 106.2      
Fermentation temp 21˚c      
Yeast WLP001      
         
Malt %      
Pale ale malt 64.2      
Munich I 14.3      
Munich II 7.1      
Wheat Malt 7.1      
Pale Chocolate Malt 3.4      
Sinamar 0,011 L pr L wort      
         
Mashing temp Time (min)      
63 75 Note: First wort only, mash in twice.
74 15      
         
Hop Gr pr/l α acid % IBU in wort Time added
Amarillo 0,9714 9,6 30 60
East Kent Golding 0,8571 6,4 6,4 10
Amarillo 1,4285 9,6 - Dry hop
         
         
Lynchburg + notes        
For Lynchburg age in oak bourbon barrels until flavour profile is correct.
Note on Sinamar: we use this to get a darker color without harsh roastiness from darker malts.
Feel free to substitute this with some dark malts. About 2% black malt should do it.