marmalade porter - Beer Recipe - Brewer's Friend

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marmalade porter

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 16.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Sunday August 22nd 2021
1.069
1.017
6.9%
53.0
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 25%
11 lb Munich Dark 20L11 lb Munich Dark 20L 34 20 27.5%
12 lb Rahr - Pale Ale12 lb Pale Ale 36.34 3.5 30%
2 lb Weyermann - Chocolate Rye2 lb Chocolate Rye 29.9 240 5%
0.50 lb Crisp Malting - Roasted Barley0.5 lb Roasted Barley - (late boil kettle addition) 31.28 520 1.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 5%
2 lb Turbinado2 lb Turbinado - (late boil kettle addition) 44 10 5%
0.50 lb Thomas Fawcett - Black Malt0.5 lb Black Malt - (late boil kettle addition) 32 545 1.3%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Admiral2 oz Admiral Hops Leaf/Whole 14.5 First Wort 75 min 32.98 18.2%
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 40 min 8.17 18.2%
3 oz Willamette3 oz Willamette Hops Leaf/Whole 4.5 Boil 20 min 8.45 27.3%
4 oz Saaz4 oz Saaz Hops Leaf/Whole 3.5 Hop Stand at 205 °F 20 min 3.38 36.4%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 5 min.
1 tbsp gypsum Water Agt Mash 0 min.
1 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 346 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
6.5 gal protein Strike 150 °F 133 °F 15 min
2.5 gal Infusion 180 °F 142 °F 60 min
4 gal Infusion 181 °F 158 °F 60 min
6.5 gal Batch Sparge 180 °F 168 °F 15 min
Starting Mash Thickness: 0.7 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.41 gal (69.65 qt). Suggest reducing initial water volume to 11.85 gal (47.39 qt) and adding 5.41 gal (21.65 qt) sparge/top-off.    
Strike water volume at mash thickness of 0.7 qt/lb 6.65 26.6  
Mash volume with grains 9.69 38.8  
Grain absorption losses -4.75 -19  
Remaining sparge water volume (equipment estimates 15.61 g | 62.4 qt) 16.35 65.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.26 g | 69 qt) 18 72  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 15.65 g | 62.6 qt) 16.5 66  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16.35 g | 65.4 qt) 15.5 62  
Total: 23 92
Equipment Profile Used: System Default
"marmalade porter" Foreign Extra Stout beer recipe by Anonymous. All Grain, ABV 6.85%, IBU 52.98, SRM 31.73, Fermentables: (Maris Otter Pale, Munich Dark 20L, Pale Ale, Chocolate Rye, Roasted Barley, Flaked Oats, Turbinado, Black Malt) Hops: (Admiral, Willamette, Saaz) Other: (Irish Moss, gypsum, Calcium Chloride (anhydrous))
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  • Last Updated: 2021-08-22 13:38 UTC