B.S. JD Oaked Porter - All Grain

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.04 gal
Estimated OG: 1.048 SG
Estimated Color: 25.9 SRM
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type %
or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
52.94 %
5.00 lb Aromatic Malt (26.0 SRM) Grain
29.41 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
5.88 %
1.00 lb Smoked Malt (9.0 SRM) Grain
5.88 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain
2.94 %
0.50 lb Chocolate Malt (350.0 SRM) Grain
2.94 %
2.00 oz Northern Brewer [8.50 %] (45 min) Hops
29.4 IBU
1 Pkgs American Ale (Wyeast Labs #1056)
Yeast-Ale

Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 17.00 lb
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description
Step Temp
30 min Protein Rest Add 21.25 qt of water at 129.3 F
122.0 F
45 min Saccharification Heat to 154.0 F over 15 min
154.0 F
10 min Mash Out Heat to 168.0 F over 10 min
168.0 F

Notes:
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this is split going into secondary. Half of which got 6# of sour
cherries the other fermented out on its own before being kegged with a
couple of hand fulls of JD Smoking chips. Am considering recombining
them in kegs later.....