Brown Porter No. 2 - Beer Recipe - Brewer's Friend

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Brown Porter No. 2

175 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Post Boil Size: 4.05 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Thursday September 24th 2020
1.053
1.014
5.1%
25.6
33.0
5.3
60.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 76.2%
1 lb American - Caramel / Crystal 20L1 lb American - Caramel / Crystal 20L $ 2.50 / oz
$ 40.00 		35 20 9.5%
1 lb United Kingdom - Crystal 140L1 lb Crystal 140L 33 140 9.5%
8 oz American - Chocolate8 oz American - Chocolate $ 2.50 / oz
$ 20.00 		29 350 4.8%
10.50 lbs / $ 60.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Willamette1.2 oz Willamette Hops Pellet 4.5 Boil 60 min 25.64 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp gypsum Water Agt Boil 10 min.
1 tsp Irish Moss Fining 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Molasses       Amount: 2.8 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 160 °F 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.11 g | 28.4 qt) 5.86 23.5  
Mash volume with grains (equipment estimates 7.95 g | 31.8 qt) 6.7 26.8  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.55 g | 22.2 qt) 4.3 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.05 16.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.05 g | 16.2 qt) 4 16  
Total: 5.86 23.5
Equipment Profile Used: System Default
 
Notes

This is a modification of my first porter recipe, which I did not add to Brewer's Friend. I found version "No. 1" to have a great flavor. However it had no head and a very light body.

For No 2., I switched from US pale malt to Maris Otter, and added 1 pound (8 lb total per four gallons), to give the base malt a rich and more robust character, plus get more of an authentic English style.

I added 1 lb of Crystal 40 to give it a little more sweetness and body, and maybe increase head retention.

I also used Willamette for No. 2 ,instead of Cascade hops used in No. 1, because that's what I had on hand and was curious if it would make a difference. I increased the hops by 0.4 oz to keep things balanced with the grain additions and help with head retention.

Finally, batch No. 1 did not include Irish Moss or Gypsum. Those ingredients have been added to the process to better control mash pH and clarity, respectively.

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  • Last Updated: 2020-10-18 20:50 UTC