Peated Porter - Beer Recipe - Brewer's Friend

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Peated Porter

198 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday April 25th 2021
1.065
1.012
7.0%
31.6
26.4
n/a
7.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 32.1%
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 35.7%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.6%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 3.6%
1.50 lb Peated Malt1.5 lb Peated Malt 38 2.5 5.4%
3.50 lb Weyermann - Barke Pilsner Malt3.5 lb Barke Pilsner Malt $ 1.48 / lb
$ 5.18 		37.03 1.75 12.5%
28 lbs / $ 5.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.83 25%
2 oz Yakima Chief Hops - Chinook2 oz Chinook Hops $ 0.94 / oz
$ 1.88 		Pellet 13.7 Boil 10 min 15.73 25%
4 oz BSG - Mosaic4 oz Mosaic Hops Pellet 10.9 Boil 0 min 50%
8 oz / $ 1.88
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Heat Water to 167.1 deg F. Infusion -- 153 °F 90 min
20 qt Use remaining heated water. Sparge -- 155 °F --
10 qt Final sparge with tap water. Sparge -- 80 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.49 gal (57.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 2.49 gal (9.96 qt) sparge/top-off. 12.25 49  
Strike water volume at mash thickness of 1.75 qt/lb 12.25 49  
Mash volume with grains 14.49 58  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.25 65
Equipment Profile Used: System Default
 
Notes

This is great! Do not be fooled by what some consider a high volume of peated malt. I love that peaty fiery essence to this; something about the WNC mountains and Scottish/Scotch influence that makes sense.

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  • Last Updated: 2021-05-04 02:00 UTC