In honor of the re brew of La Cruda Porter for The National Homebrewers Conference this week, Port Brewing has released the scaled down (batch size) for La Cruda. Tomme Arthur got his start at Cervecerias La Cruda (The Hangover Brewery) in San Diego California. La Cruda was a recipe from that era. Below is recipe for your brewing pleasure. Apparently this beer was one of the worst selling beer at the brewery, BUT a gold medal winner.
La Cruda Porter A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Grain (Lbs): 12.25 Anticipated OG: 1.065 Plato: 15.95 Anticipated SRM: 35.7 Anticipated IBU: 26.9 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 81.6 10.00 lbs. Pale Malt(2-row) America 1.036 2 4.1 0.50 lbs. Crystal 75L Great Britian 1.034 75 8.2 1.00 lbs. Crystal 150L Great Britain 1.033 150 5.1 0.63 lbs. Chocolate Malt Great Britain 1.034 400 1.0 0.13 lbs. Roasted Barley America 1.028 450 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.71 oz. -Cascade - 2008 Pellet 5.40 15.5 90 min. 0.81 oz. -Mt. Hood Pellet 4.40 10.4 30 min. 1.34 oz. Tettnanger Pellet 4.50 1.0 1 min. Yeast ----- White Labs WLP028 Edinburgh Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 12.25 Water Qts: 16.00 - Before Additional Infusions Water Gal: 4.00 - Before Additional Infusions Qts Water Per Lbs Grain: 1.31 - Before Additional Infusions Saccharification Rest Temp : 152 Time: 60 Mash-out Rest Temp : 165 Time: 10 Sparge Temp : 170 Time: 0 Total Mash Volume Gal: 4.98 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.
I’m going to have to try this…thanks!