SB42-1: Plum Porter - Beer Recipe - Brewer's Friend

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SB42-1: Plum Porter

159 calories 17.2 g 12 oz
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Beer Stats
Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday December 6th 2020
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OG: 1.044 FG: 1.011 ABV: 4.4% IBU: 30

1.048
1.013
4.5%
29.0
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Simpsons - Maris Otter pale7 lb Maris Otter pale 38 2.4 70%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 10%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 10%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 5%
0.50 lb Bairds - English Carastan Malt0.5 lb English Carastan Malt 35.4 35 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Horizon0.75 oz Horizon Hops Leaf/Whole 11 Boil 60 min 29.03 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb Plum Puree Flavor Primary 7 days
1.50 lb Plum Puree Flavor Kegging --
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
3 ml Hydrochloric acid Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Sparge --
10 ml Phosphoric acid Water Agt Sparge --
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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 20 20 120 60 200
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.17 g | 32.7 qt) 8.15 32.6  
Mash volume with grains (equipment estimates 8.17 g | 32.7 qt) 8.91 35.6  
Grain absorption losses (steeping) -1.19 -4.8  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 8.15 32.6
Equipment Profile Used: System Default
"SB42-1: Plum Porter" Brown Porter beer recipe by Jacob Melby. Extract, ABV 4.5%, IBU 29.03, SRM 21.91, Fermentables: (Maris Otter pale, Golden Naked Oats, Pale Chocolate, Special Roast, English Carastan Malt) Hops: (Horizon) Other: (Plum Puree, Calcium Chloride (dihydrate), Gypsum, Salt, Hydrochloric acid, Lactic acid, Phosphoric acid)
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  • Last Updated: 2020-12-06 17:41 UTC