Matt Ford Winter Porter - Beer Recipe - Brewer's Friend

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Matt Ford Winter Porter

252 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Tuesday November 10th 2020
1.076
1.018
7.6%
26.9
44.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Rahr - Standard 2-Row16 lb Standard 2-Row 36.8 1.8 53.3%
6 lb Weyermann - Munich Type II (Dark)6 lb Munich Type II (Dark) 37 10 20%
2 lb Briess - Caramel Malt - 80L2 lb Caramel Malt - 80L 35 80 6.7%
2 lb Briess - Organic Caramel Malt - 120L2 lb Organic Caramel Malt - 120L 32.2 120 6.7%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 3.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.3%
2 lb Crisp Malting - Chocolate Malt2 lb Chocolate Malt 32.66 450 6.7%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 10 min 18.4 66.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 8.46 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
7 g Lactic acid Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
8 gal Strike 152 °F 152 °F 60 min
7 gal Sparge -- 170 °F --
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: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 16 64
Equipment Profile Used: System Default
"Matt Ford Winter Porter" Baltic Porter beer recipe by Brewer #297248. All Grain, ABV 7.56%, IBU 26.86, SRM 44.91, Fermentables: (Standard 2-Row, Munich Type II (Dark), Caramel Malt - 80L, Organic Caramel Malt - 120L, Caramel Malt - 40L, Flaked Oats, Chocolate Malt) Hops: (Magnum, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2021-11-29 17:51 UTC