Mandy Porter (PM) - Beer Recipe - Brewer's Friend

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Mandy Porter (PM)

188 calories 19.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jorge Sarabia
Hop Utilization: 96%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday November 20th 2021
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OG: 1.056 FG: 1.014 ABV: 5.5% IBU: 29

1.057
1.014
5.6%
35.7
40.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light - (late boil kettle addition) 45 2 31.6%
3 lb Rahr - Pale Ale3 lb Pale Ale 36.34 3.5 31.6%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 10.5%
0.75 lb Briess - Caramel Malt - 120L0.75 lb Caramel Malt - 120L 34.5 120 7.9%
0.75 lb Crisp Malting - Chocolate Malt0.75 lb Chocolate Malt 32.66 450 7.9%
0.50 lb Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L 35.9 10 5.3%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II 29.9 425 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 13.92 16.7%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Boil 30 min 10.7 16.7%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 11.1 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 15 min.
5.10 g Slaked Lime Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.70 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 154 °F 154 °F 60 min
3 gal Top Off 70 °F 70 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.7 g | 18.8 qt) 4.31 17.3  
Mash volume with grains (equipment estimates 4.7 g | 18.8 qt) 4.83 19.3  
Grain absorption losses (steeping) -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.89 g | 15.6 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 2.5 10  
Top off amount 3 12  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.31 29.3
Equipment Profile Used: System Default
"Mandy Porter (PM)" American Porter beer recipe by Jorge Sarabia. Partial Mash, ABV 5.62%, IBU 35.71, SRM 40, Fermentables: (DME Pilsen Light, Pale Ale, Brown Malt, Caramel Malt - 120L, Chocolate Malt, Bonlander Munich Malt 10L, Carafa Special Type II) Hops: (Mandarina Bavaria) Other: (Sweet Orange Peel, Slaked Lime, Table Salt, Calcium Chloride (anhydrous), Epsom Salt)
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  • Last Updated: 2021-11-21 00:06 UTC