Paul's Porter - Beer Recipe - Brewer's Friend

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Paul's Porter

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday October 4th 2020
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OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 33

1.054
1.016
5.0%
36.1
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 72.7%
0.75 lb Briess - Carabrown Malt0.75 lb Carabrown Malt 36.3 55 6.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.5%
0.25 lb Bairds - Crystal Malt 1500.25 lb Crystal Malt 150 34 57 2.3%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Northern Brewer1 oz Northern Brewer Hops Pellet 7.3 Boil 60 min 26.97 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 9.17 50%
2 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5       Temp: 75 °F       CO2 Level: 1.9 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
16 qt 160 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 4.05 g | 16.2 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.42 33.7
Equipment Profile Used: System Default
"Paul's Porter" Brown Porter beer recipe by Brewer #282617. All Grain, ABV 5%, IBU 36.13, SRM 23.96, Fermentables: (Pale 2-Row, Carabrown Malt, Caramel / Crystal 80L, Chocolate, Crystal Malt 150, Dry Malt Extract - Dark) Hops: (Northern Brewer, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2020-10-04 16:07 UTC