Gallimaufry Porter - Beer Recipe - Brewer's Friend

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Gallimaufry Porter

137 calories 13.2 g 355 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben
Calories: 137 calories (Per 355ml)
Carbs: 13.2 g (Per 355ml)
Created: Tuesday June 2nd 2020
1.042
1.009
4.3%
18.7
27.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Pale Ale Malt 2-Row7 lb Pale Ale Malt 2-Row 36.8 3.5 81.8%
4 oz United Kingdom - Chocolate4 oz United Kingdom - Chocolate 34 425 2.9%
0.50 lb American - CaraBrown0.5 lb American - CaraBrown 34 55 5.8%
0.50 lb German - Chocolate Rye0.5 lb German - Chocolate Rye 31 240 5.8%
0.13 lb American - Carapils (Dextrine Malt)0.125 lb American - Carapils (Dextrine Malt) 33 1.8 1.5%
3 oz United Kingdom - Roasted Barley3 oz United Kingdom - Roasted Barley 29 550 2.2%
8.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz US Goldings1 oz US Goldings Hops Leaf/Whole 4 First Wort 60 min 16.01 50%
1 oz US Goldings1 oz US Goldings Hops Leaf/Whole 4 Whirlpool 30 min 2.72 50%
2 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.8 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
St. Paul Feb 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.63 gal Strike 163 °F 152 °F 60 min
6.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.68 10.7  
Mash volume with grains 3.36 13.4  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 5.72 g | 22.9 qt) 6.14 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 8.82 35.3
Equipment Profile Used: System Default
"Gallimaufry Porter" English Porter beer recipe by Ben. All Grain, ABV 4.32%, IBU 18.74, SRM 27.34, Fermentables: ( Pale Ale Malt 2-Row, United Kingdom - Chocolate, American - CaraBrown, German - Chocolate Rye, American - Carapils (Dextrine Malt), United Kingdom - Roasted Barley) Hops: (US Goldings)
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  • Last Updated: 2020-06-03 17:36 UTC