Krenzmas Porter 2020 (Dave) - Beer Recipe - Brewer's Friend

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Krenzmas Porter 2020 (Dave)

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: InnerCircle Brewing Co.
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday October 23rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - No.19 Floor Malt Maris Otter8 lb No.19 Floor Malt Maris Otter 37 3 71.1%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 8.9%
1 lb Weyermann - Chocolate Rye1 lb Chocolate Rye 29.9 240 8.9%
1 lb Crisp Malting - Crystal Light - 45L1 lb Crystal Light - 45L 33.1 45 8.9%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 28.34 75%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 5 min 1.88 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.98 psi       Temp: 39 °F       CO2 Level: 2.33 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 27 70 55 90
Mash additions (4 gallons of distilled water) w/ estimated pH of 5.28:
2.2 g - Epsom Salt
1.1 g - Canning Salt
0.4 g - Baking Soda
1.5 g - Pickling Lime

Sparge additions (3.25 gallons of distilled water):
1.8 g - Epsom Salt
0.9 g - Canning Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.01 gal Strike 164 °F 152 °F 60 min
3.25 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.425 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.43 qt/lb 4.01 16  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.22 g | 16.9 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

make yeast starter 2 days before brew day:

0.5 cup DME
0.5 tsp yeast nutrient
32 oz distilled water

combine all 3 and boil for 20 minutes. Transfer to growler. Cool to 70F. pitch yeast. shake well.

Immersion chiller failed. Let chill over night and pitched yeast next day. Only had 5 gallons of volume remaining. OG was 1.060. Fermented in low 60s for 3 weeks. Finished with FG of 1.016.

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  • Last Updated: 2020-12-22 19:39 UTC