Historic Ohio Valley Porter 1.06 - Beer Recipe - Brewer's Friend

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Historic Ohio Valley Porter 1.06

196 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.13 gallons
Post Boil Size: 6.5 gallons
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98.2143%
Calories: 196 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday September 11th 2021
1.059
1.014
6.0%
35.3
31.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Great Western - Northwest Pale Ale Malt10.5 lb Northwest Pale Ale Malt $ 1.15 / lb
$ 12.08 		37 3 73.3624%
1 lb Briess - Caramel Malt - 80L1 lb Caramel Malt - 80L $ 2.20 / lb
$ 2.20 		35 80 6.9869%
12 oz Briess - Black Barley12 oz Black Barley $ 2.20 / lb
$ 1.65 		25 500 5.24017%
24 oz Flaked Rye24 oz Flaked Rye $ 1.65 / lb
$ 2.48 		36 2.8 10.4803%
6 oz Thomas Fawcett - Crystal Rye Malt6 oz Crystal Rye Malt $ 2.20 / lb
$ 0.83 		32.2 75 2.62009%
3 oz Rice Hulls3 oz Rice Hulls $ 0.00 / lb
$ 0.00 		0 0 1.31004%
229 oz / $ 19.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cluster (6.5 AA)28 g Cluster (6.5 AA) Hops $ 1.13 / oz
$ 1.12 		Pellet 9 Boil 60 min 27.6758 50%
7 g Crystal7 g Crystal Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 60 min 3.45948 12.5%
21 g US Goldings21 g US Goldings Hops $ 1.13 / oz
$ 0.83 		Pellet 5 Boil 10 min 4.18103 37.5%
56 g / $ 1.95
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
4 g Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
5 ml Lactic acid $ 0.00 / oz
$ 0.00 		Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
House
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79.2 79.2 6 138.1 105.8 202
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 163 °F 150 °F 60 min
4.85 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.55 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.55 qt/lb 5.55 22.2  
Mash volume with grains 6.69 26.8  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 3.62 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.13 28.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.17 36.7
Equipment Profile Used: System Default
"Historic Ohio Valley Porter 1.06" Pre-Prohibition Porter beer recipe by KcLob. All Grain, ABV 6.00866%, IBU 35.3164, SRM 31.7926, Fermentables: (Northwest Pale Ale Malt, Caramel Malt - 80L, Black Barley, Flaked Rye, Crystal Rye Malt, Rice Hulls) Hops: (Cluster (6.5 AA), Crystal, US Goldings) Other: (Gypsum, Salt, Lactic acid)
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  • Last Updated: 2022-07-17 15:43 UTC