1744 Porter - Beer Recipe - Brewer's Friend

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1744 Porter

249 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Monday June 8th 2020
1.075
1.019
7.5%
61.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.80 lb Briess - Pale Ale Malt 2-Row13.8 lb Pale Ale Malt 2-Row 36.8 3.5 70.4%
2.30 lb United Kingdom - Dark Crystal 80L2.3 lb Dark Crystal 80L 33 80 11.7%
1.20 lb Crisp Malting - Black1.2 lb Black 34.5 600 6.1%
2.30 lb Crisp Malting - Brown Malt2.3 lb Brown Malt 32.7 65 11.7%
19.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Warrior1.3 oz Warrior Hops Pellet 16 Boil 60 min 54.95 39.4%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 6.55 30.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 30.3%
3.30 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
San Carlos 2012
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
4.3 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 6.52 26.1  
Mash volume with grains 8.09 32.3  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.7 42.8
Equipment Profile Used: System Default
 
Notes

9 lbs. (4.1 kg) Briess 2-row pale malt
1.5 lbs. (0.7 kg) crystal malt (80 °L)
0.8 lb. (0.4 kg) black malt
1.5 lb. (0.7 kg) Crisp brown malt (38 °L)
16 AAU Magnum hops (bittering)(1.3 oz./36.4 g of 12.4% alpha-acid)
1 oz. (28 g) East Kent Goldings (flavoring, add at 75 minutes boiling)
1 oz. (28 g) East Kent Goldings (flavoring, add at end of boil)
Wyeast 1098 (British Ale) yeast
0.75–1 cup DME or corn sugar

Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours (lower temperatures will result in a drier, lighter beer). Sparge one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012. Boil 90 minutes, with bittering hops added after the first foamy head subsides. Add flavor hops 15 minutes before the end of the boil. Adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a glass fermenter. One to two weeks later, rack again, prime with DME or corn sugar, and rack into keg or bottles. The beer should be ready to drink after conditioning for a week or so.

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  • Last Updated: 2020-06-08 22:51 UTC