Imperial Smoked and Oak'd Porter - Beer Recipe - Brewer's Friend

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Imperial Smoked and Oak'd Porter

344 calories 33.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kyle Haglock
Calories: 344 calories (Per 12oz)
Carbs: 33.8 g (Per 12oz)
Created: Thursday July 22nd 2021
1.103
1.024
10.3%
42.2
47.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Cherry Wood Smoked Malt5 lb Cherry Wood Smoked Malt 37 5 21.3%
5 lb Weyermann - Munich Type I5 lb Munich Type I 38 6 21.3%
3 lb Weyermann - Munich Type II (Dark)3 lb Munich Type II (Dark) 37 10 12.8%
1 lb Dingemans - Special B1 lb Special B 33.1 125 4.3%
0.50 lb Weyermann - Chocolate wheat0.5 lb Chocolate wheat 0 400 2.1%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III 29.9 525 2.1%
0.50 lb Briess - Chocolate0.5 lb Chocolate 25 350 2.1%
0.50 lb Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L 35.4 60 2.1%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 2.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
6 lb Liquid Malt Extract - Munich6 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 25.5%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 9 Boil 60 min 41.13 75%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.5 Boil 5 min 1.06 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 each Bourbon soaked Oak spiral Flavor Secondary 21 days
3 each Vanilla Bean Flavor Secondary 21 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 693 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
John Barker Spring House
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
6.34 gal Heat strike water to 164 in kettle. Mash in to 152 degrees. Let the mash sit for 15 minutes to settle the grains, then recirculate for the last 45 minutes. Strike 164 °F 152 °F 60 min
4.5 gal 4 minutes per gallon. Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 6.34 25.4  
Mash volume with grains 7.74 31  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 3.16 g | 12.6 qt) 3.59 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Starter Size (6L) Gravity (1.37)

Braukaiser - Stir Plate

DME Required:
16.9 oz, 479.3 g

Growth Rate:
1.4

Initial Cells Per Extract (B/g): 0.12

Ending Cell Count:
727 billion cells

Resulting Pitch Rate:
1.31M cells / mL / °P

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  • Last Updated: 2021-07-22 18:59 UTC