Jerome Porter - Beer Recipe - Brewer's Friend

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Jerome Porter

297 calories 30.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Seaton
Calories: 297 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created: Wednesday October 21st 2020
1.089
1.022
8.8%
22.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Bairds - Maris Otter Pale Ale19 lb Maris Otter Pale Ale 37.5 2.5 58.5%
5 lb Munich5 lb Munich 37 6 15.4%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 6.2%
3 lb German - Carafa II3 lb Carafa II 32 425 9.2%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 1.5%
3 lb Briess - DME Golden Light3 lb DME Golden Light 44.6 4 9.2%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 11.95 25%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 5.92 25%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 4.77 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
10.56 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.42 gal (53.69 qt). Suggest reducing strike water volume to 9.64 gal (38.56 qt) and adding 1.42 gal (5.69 qt) sparge/top-off. 11.06 44.3  
Strike water volume at mash thickness of 1.5 qt/lb 11.06 44.3  
Mash volume with grains 13.42 53.7  
Grain absorption losses -3.69 -14.8  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 5.9 23.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 11.73 g | 46.9 qt) 13.25 53  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 10 g | 40 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 10 40  
Total: 16.96 67.8
Equipment Profile Used: System Default
"Jerome Porter" Brown Porter beer recipe by Daniel Seaton. All Grain, ABV 8.75%, IBU 22.64, SRM 50, Fermentables: (Maris Otter Pale Ale, Munich, Caramel / Crystal 80L, Carafa II, Black Malt, DME Golden Light) Hops: (Styrian Goldings, Fuggles) Other: (Whirlfloc)
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  • Last Updated: 2024-08-24 15:01 UTC