Brendan's Black Porter - Beer Recipe - Brewer's Friend

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Brendan's Black Porter

164 calories 18.1 g 330 ml
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Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Redcal
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Friday July 31st 2020
1.053
1.015
5.0%
0.0
34.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Liquid Malt Extract - Light3 kg Liquid Malt Extract - Light 35 4 83.9%
125 g Invert Sugar Syrup125 g Invert Sugar Syrup 36 1 3.5%
3.13 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
150 g Crisp Malting - Black150 g Black 34.5 600 4.2%
150 g Crisp Malting - Pale Chocolate150 g Pale Chocolate 32.7 220 4.2%
150 g United Kingdom - Roasted Barley150 g Roasted Barley 29 550 4.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Styrian Goldings60 g Styrian Goldings Hops Lupulin Pellet 5.5 Boil 0 min 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 tsp Whirlfloc Water Agt Boil 0 min.
25 g oatmeal Flavor Boil 15 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 135.3 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48.6 26 80 113 79.1 220
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 14.2 L) 9.2
Mash volume with grains (equipment estimates 14.2 L) 9.5
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 16 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 10
Top off amount 9
Going into fermentor 19
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 18.2  
Equipment Profile Used: System Default
 
Notes
  1. Sterilize all equipment
  2. Heat 5 litres of water to 68degC
    3.Place cracked steeping grains in cheese cloth and tie
  3. Gently drop in 68degC water and steep for 30 minutes
  4. Lift out gently with a tongs and gently rinse off with 68degC water from teakettle. Taste malted liquid at this point.
  5. Place Malt buckets/pouches in hot water to soften
  6. Add Malt extract, and sugar, then allow to mix. Stir if needed but do not aerate.
  7. Add as much water as possible to container/boil pot size, Turn up heat and get a rolling boil.
  8. Add Hops loose to boil. Add other ingredients such as coffee and cocoa.
  9. Boil for 60 min, add whirlfloc 5 min before end of boil.
  10. Cool to <24degC and Pitch Yeast
  11. Sample for hydrometer SG reading. Should be about 1.050
  12. Seal bucket with lid and bubble seal (fill 1/3 with water)
  13. Ferment for 14 days at 21-22degC, or until FG = <1.013
  14. Prepare priming sugar for batch priming and add to bottling bucket
  15. Transfer from Fermenter to bottling container to clear, leave Trub behind.
  16. Bottle and leave for 2 weeks for secondary fermentation



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  • Last Updated: 2020-07-31 15:40 UTC