Vermont Pub and Brewery: Vermont Smoked Porter - Beer Recipe - Brewer's Friend

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Vermont Pub and Brewery: Vermont Smoked Porter

179 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.25 liters
Post Boil Size: 22.24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday March 5th 2021
1.058
1.015
5.7%
53.7
70.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 4.64 74.5%
0.91 kg German - Smoked Malt0.91 kg German - Smoked Malt 37 6.51 16.9%
0.23 kg Thomas Fawcett - Black Malt0.23 kg Black Malt 32 1452.87 4.3%
0.23 kg Thomas Fawcett - Chocolate Malt0.23 kg Chocolate Malt 32.2 1119.3 4.3%
5.37 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Chinook28 g Chinook Hops Pellet 13 Boil 65 min 51.33 57.1%
21 g Goldings21 g Goldings Hops Leaf/Whole 4.5 Boil 5 min 2.37 42.9%
49 g / kr 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) 95 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 105       Temp: 18 °C       CO2 Level: 2,3 Volumes
 
Target Water Profile
Copenhagen City, Denmark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 67 °C 60 min
10 L Sparge 67 °C 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.5
Mash volume with grains 18
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 19.6 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 22.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.2 L) 19
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Step by Step
Mash the grains at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 65 °F (18 °C). After fermentation is complete, rack to secondary and condition three weeks at 55 °F (13 °C). Bottle or keg and condition for another three weeks at 45 °F (7 °C).

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  • Public: Yup, Shared
  • Last Updated: 2021-03-05 12:46 UTC