Ginger Bread Porter - Beer Recipe - Brewer's Friend

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Ginger Bread Porter

200 calories 20.5 g 330 ml
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.181 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Monday November 9th 2020
1.065
1.016
6.5%
40.5
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Briess - DME Traditional Dark2.5 lb DME Traditional Dark - (late fermenter addition) 44.6 30 23.8%
1 lb Extra Pale Malt1 lb Extra Pale Malt 33 1.8 9.5%
4 lb Briess - DME Pale Ale4 lb DME Pale Ale 45 6 38.1%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.4%
4 oz Molasses4 oz Molasses 36 80 2.4%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 2.4%
8.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb Briess - Black Malt - 2-Row0.75 lb Black Malt - 2-Row 25 500 7.1%
0.75 lb Simpsons - Crystal Dark0.75 lb Crystal Dark 33 120 7.1%
0.75 lb Bestmalz - BEST Acidulated0.75 lb BEST Acidulated 35.9 2.81 7.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 33.9 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.85 25%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 5 min 1.77 25%
4 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 12.2 L) 11.6
Mash volume with grains (equipment estimates 12.2 L) 12.6
Grain absorption losses (steeping) -1.5
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 12 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume 5.7
Top off amount 17.3
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 28.9  
Equipment Profile Used: System Default
"Ginger Bread Porter" Robust Porter beer recipe by Brewer #337876. Extract, ABV 6.47%, IBU 40.52, SRM 34.5, Fermentables: (DME Traditional Dark, Extra Pale Malt, DME Pale Ale, Corn Sugar - Dextrose, Molasses, Brown Sugar) Steeping Grains: (Black Malt - 2-Row, Crystal Dark, BEST Acidulated) Hops: (Northern Brewer, Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-09 02:42 UTC