Cloudburst Boom. Roasted! - Beer Recipe - Brewer's Friend

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Cloudburst Boom. Roasted!

246 calories 30.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Charlie Tritschler
Hop Utilization: 99%
Calories: 246 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Thursday October 1st 2020
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1.073
1.026
6.2%
36.5
36.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Brewers Malt 2-Row12 lb Brewers Malt 2-Row 37 1.8 85.3%
5 oz Thomas Fawcett - Pale Crystal Malt5 oz Pale Crystal Malt 34 23 2.2%
6 oz Franco-Belges - Kiln Coffee6 oz Kiln Coffee 28 150 2.7%
8 oz Thomas Fawcett - Chocolate Malt8 oz Chocolate Malt 32.2 420 3.6%
4 oz Weyermann - Carafa III4 oz Carafa III 32 525 1.8%
2 oz Simpsons - Black Malt2 oz Black Malt 34 700 0.9%
8 oz Simpsons - Golden Naked Oats8 oz Golden Naked Oats 27 7 3.6%
225 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 Boil 60 min 36.53 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Mash 0 min.
8 oz Brown sugar Flavor Boil 30 min.
4 oz Coffee Flavor Secondary 12 days
8.90 g Chalk Water Agt Mash 1 hr.
2.92 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.40 g Magnesium Chloride Water Agt Mash 1 hr.
3.60 g Baking Soda Water Agt Mash 1 hr.
10.39 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - Imperial Yeast - A30 Corporate
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.27 gal Strike 164 °F 154 °F 60 min
3.53 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.27 21.1  
Mash volume with grains 6.4 25.6  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 3.64 g | 14.5 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5 20  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.072
FG: 1.017
IBUs: 35
ABV: 7.6%

YEAST
Imperial Organic Yeast A30 Corporate (by request - https://www.imperialyeast.com/contact/), Siebel BRY96, or Safale 05

Mash for 60 minutes at 154°F (68°C). Boil for 75 minutes. Chill to 65°F (18°C) and pitch the yeast. Ferment at 68°F (20°C) until final gravity is reached.

For the cold-brew addition, combine 4 oz (113 g) of medium-roast coffee (medium-coarse ground) with 32 fl oz (946 ml) of filtered water at room temperature for 48 hours. Strain the brewed coffee into the beer post-fermentation, during conditioning.

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  • Last Updated: 2020-10-01 13:38 UTC