Black Currant Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Black Currant Porter

151 calories 14.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.18 gallons
Post Boil Size: 4.68 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 93%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday September 12th 2020
1.046
1.010
4.7%
29.7
17.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Canadian - Pale 2-Row6.5 lb Canadian - Pale 2-Row 36 1.75 66.7%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 10.3%
8 oz American - Caramel / Crystal 120L8 oz American - Caramel / Crystal 120L 33 120 5.1%
3 oz American - Chocolate3 oz Chocolate 29 350 1.9%
8 oz American - Caramel / Crystal 40L8 oz American - Caramel / Crystal 40L 34 40 5.1%
16 oz Currant, black16 oz Currant, black - (late boil kettle addition) 4.2 0 10.3%
1 oz United Kingdom - Black Patent1 oz United Kingdom - Black Patent 27 525 0.6%
156 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 15 Boil 60 min 29.71 100%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
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) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
143.8 12 70.6 155.1 162.3 215.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.18 gal Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.43 g | 29.7 qt) 7.52 30.1  
Mash volume with grains (equipment estimates 8.13 g | 32.5 qt) 8.22 32.9  
Grain absorption losses -1.09 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.09 g | 24.3 qt) 6.18 24.7  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.68 18.7  
Top off amount 0.82 3.3  
Volume into fermentor 5.5 22  
Total: 7.52 30.1
Equipment Profile Used: System Default
"Black Currant Porter" Fruit Beer recipe by Brewer #74149. BIAB, ABV 4.72%, IBU 29.71, SRM 17.05, Fermentables: (Canadian - Pale 2-Row, Pale Wheat, American - Caramel / Crystal 120L, Chocolate, American - Caramel / Crystal 40L, Currant, black, United Kingdom - Black Patent) Hops: (Magnum) Other: (Calcium Chloride (anhydrous), Gypsum, Salt, Baking Soda)
Last Updated and Sharing
 
260
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-12 20:38 UTC