Pour Me Another Porter - Beer Recipe - Brewer's Friend

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Pour Me Another Porter

151 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 3.95 gallons
Post Boil Size: 3.35 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fats Schindee
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday September 6th 2020
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Brotherhood Porter

by Megary

OG: 1.053 FG: 1.016 ABV: 4.9% IBU: 24

1.046
1.011
4.5%
26.2
26.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 lb US - Pale 2-Row3.625 lb Pale 2-Row 37 1.8 65.9%
7 oz Munich7 oz Munich 37 6 8%
7 oz American - Victory7 oz Victory 34 28 8%
4 oz American - Chocolate4 oz Chocolate 29 350 4.5%
2 oz German - CaraMunich III2 oz CaraMunich III 34 57 2.3%
2 oz United Kingdom - Extra Dark Crystal 120L2 oz Extra Dark Crystal 120L 33 120 2.3%
2 oz Flaked Oats2 oz Flaked Oats 33 2.2 2.3%
2 oz United Kingdom - Golden Naked Oats2 oz Golden Naked Oats 33 10 2.3%
2 oz United Kingdom - Pale Chocolate2 oz Pale Chocolate 33 207 2.3%
2 oz German - De-Husked Caraf III2 oz De-Husked Caraf III 32 470 2.3%
88 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Willamette0.4 oz Willamette Hops Pellet 6.8 Boil 60 min 17.62 50%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 6.8 Boil 30 min 6.77 25%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 6.8 Boil 5 min 1.76 25%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.80 g Baking Soda Water Agt Mash 1 hr.
 
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:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
RO water
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
11 qt BIAB Infusion -- 153 °F 60 min
6.12 qt Dunk soarge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.72 g | 22.9 qt) 4.89 19.6  
Mash volume with grains (equipment estimates 6.16 g | 24.6 qt) 5.33 21.3  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 3.95 15.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.35 13.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.35 g | 13.4 qt) 3.25 13  
Total: 4.89 19.6
Equipment Profile Used: System Default
 
Notes

Recipe volumes aim for 0.6 gal boil off to 3.35 gal, 0.1 gal loss to hops, and 0.25 gal loss to trub, to end up with 3.0 gal into keg.

Ideally use Maris Otter as the base malt, and delete the Munich (or leave it)- when I went to brew my MO was bad, so I replaced with the 2-row and Munich to make up for it.

Use DRC (double roast crystal; 110° L) if you can instead of Extra Dark Crystal.

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  • Last Updated: 2020-09-11 15:37 UTC