creamy Porter - Beer Recipe - Brewer's Friend

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creamy Porter

274 calories 34.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 274 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)
Created: Sunday April 4th 2021
1.081
1.029
6.9%
35.5
33.1
n/a
120.73
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Bairds - Maris Otter Pale Ale22 lb Maris Otter Pale Ale $ 2.30 / lb
$ 50.60 		37.5 2.5 62.9%
5 lb Gambrinus - Munich - Light 10L5 lb Munich - Light 10L $ 2.05 / lb
$ 10.25 		37.3 10 14.3%
3 lb Thomas Fawcett - Brown3 lb Brown $ 2.20 / lb
$ 6.60 		32 71 8.6%
2 lb Great Western - Crystal 150L2 lb Crystal 150L $ 2.20 / lb
$ 4.40 		27 150 5.7%
1 lb Great Western - Crystal 40 Malt1 lb Crystal 40 Malt $ 2.20 / lb
$ 2.20 		21 40 2.9%
1 lb Briess - Chocolate1 lb Chocolate $ 2.30 / lb
$ 2.30 		25 350 2.9%
1 lb Gladfield - Fonterra - Lactose1 lb Fonterra - Lactose 35 0 2.9%
35 lbs / $ 76.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz BSG - Magnum1.5 oz Magnum Hops $ 2.25 / oz
$ 3.38 		Pellet 12.8 Boil 60 min 29.83 42.9%
2 oz Northern Brewer - US Goldings2 oz US Goldings Hops $ 2.50 / oz
$ 5.00 		Pellet 5 Boil 10 min 5.63 57.1%
3.50 oz / $ 8.38
 
Yeast
Escarpment Labs - English Ale I
Amount:
3 Each
Cost:
$ 12.00 / each
$ 36.00
Attenuation (avg):
67%
Flocculation:
Very High
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 285 B cells required
$ 36.00 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.38 gal (53.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.38 gal (5.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.04 gal (84.16 qt). Suggest reducing initial strike volume to 9.44 gal (37.76 qt) and adding 9.04 gal (36.16 qt) sparge/top-off. 18.48 73.9  
Strike water volume (equipment estimates 17.36 g | 69.4 qt) 18.48 73.9  
Mash volume with grains (equipment estimates 19.92 g | 79.7 qt) 21.04 84.2  
Grain absorption losses -4 -16  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 13.38 g | 53.5 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 18.48 73.9
Equipment Profile Used: System Default
"creamy Porter" Brown Porter beer recipe by E-rok. BIAB, ABV 6.89%, IBU 35.46, SRM 33.08, Fermentables: (Maris Otter Pale Ale, Munich - Light 10L, Brown, Crystal 150L, Crystal 40 Malt, Chocolate, Fonterra - Lactose) Hops: (Magnum, US Goldings)
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  • Last Updated: 2021-08-02 19:07 UTC