Old School - Beer Recipe - Brewer's Friend

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Old School

185 calories 18.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 16oz)
Carbs: 18.4 g (Per 16oz)
Created: Thursday July 1st 2021
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OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 25

1.056
1.013
5.6%
29.2
30.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 44.4%
4 lb United Kingdom - Pale 2-Row4 lb Pale 2-Row 38 2.5 35.6%
12 oz Bairds - Chocolate Malt12 oz Chocolate Malt 31 500 6.7%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4.4%
8 oz Briess - Caramel Malt - 120L8 oz Caramel Malt - 120L 34.5 120 4.4%
8 oz Great Western - White Wheat8 oz White Wheat 37 3.5 4.4%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 15 min 27.57 33.3%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 5.8 Boil 1 min 0.9 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 1 min 0.7 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 158 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
"Old School" Brown Porter beer recipe by tfar145. All Grain, ABV 5.64%, IBU 29.16, SRM 30.91, Fermentables: (Brewers Malt 2-Row, Pale 2-Row, Chocolate Malt, Carapils Malt, Caramel Malt - 120L, White Wheat) Hops: (Bravo, Cascade, Tettnanger)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-08-07 13:16 UTC