Founders Porter Clone - Beer Recipe - Brewer's Friend

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Founders Porter Clone

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday August 31st 2020
1.072
1.019
7.0%
52.1
34.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 67.8%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 6.8%
1 lb American - Chocolate1 lb Chocolate 29 350 6.8%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5.1%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 3.4%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 3.4%
1 lb Briess - DME Munich1 lb DME Munich - (late boil kettle addition) 45 8 6.8%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 15.8 Boil 60 min 38.27 27.3%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 7.1 Boil 20 min 10.42 27.3%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 2.3 Boil 20 min 3.37 27.3%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 2.3 Aroma 0 min 9.1%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 7.1 Aroma 0 min 9.1%
2.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
3.5 gal Infusion 163 °F 155 °F 60 min
3 gal Sparge 170 °F 165 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.1 g | 20.4 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Mash all grains in 3.5 gal @155 60 min; sparge with 3.25 gal @170 15 min, boil 75 min, remove hop spider, add DME, top off water to 5.5 gal, return to boil 5 min, chill and transfer to fermenter. Ferment first 2 days at 65, gradually increase to 72 for 2 weeks

Did a blind taste test w/friends vs. Cape Cod Porter and this won hands down - CC was in a growler, so a little flat vs. my 22oz bottle conditioned version so maybe a little unfair but this recipe will hold up to any good commercial porter.

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  • Last Updated: 2021-03-19 02:12 UTC