PB&J Big Kids Porter - Beer Recipe - Brewer's Friend

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PB&J Big Kids Porter

307 calories 36.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 307 calories (Per 12oz)
Carbs: 36.7 g (Per 12oz)
Created: Friday February 12th 2021
1.091
1.030
8.0%
52.3
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 50%
3 lb Briess - Rye Malt3 lb Rye Malt 36.8 3.7 15%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 5%
2 lb Raspberry, red2 lb Raspberry, red 2.3 0 10%
1 lb Blueberry1 lb Blueberry 4.95 0 5%
2 lb Blackberry2 lb Blackberry 3.6 0 10%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 52.26 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
4.7 gal Strike 167 °F 153 °F 60 min
10 gal Sparge 175 °F 175 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 1.96 g | 7.8 qt) 2.96 11.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5.54 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.54 g | 22.2 qt) 4.5 18  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/peanut-butter-jelly-time/

Blend 12 oz by weight of PB2 with 6 oz 150 proof neutral grain spirit. Blend well and then let sit for a week. Rack beer from primary into new fermenter on top of slurry and 5 lbs of mixed berries (2lbs raspberries, 2 lbs mixed, 1 lb blackberries). Let sit for two weeks before transferring to keg.

Added 6g Gypsum and 12g Calcium Chloride

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  • Last Updated: 2021-03-25 23:02 UTC