PB2 Cup Porter - Beer Recipe - Brewer's Friend

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PB2 Cup Porter

223 calories 24.7 g 12 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Sunday March 27th 2022
1.067
1.019
6.3%
34.2
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 64.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.2%
28 oz Weyermann - Carafoam28 oz Carafoam 34.5 2.2 12.5%
14 oz American - Caramel / Crystal 80L14 oz Caramel / Crystal 80L 33 80 6.3%
14 oz American - Chocolate14 oz Chocolate 29 350 6.3%
7.50 oz American - Black Malt7.5 oz Black Malt 28 500 3.4%
223.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 25.34 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 20 min 8.85 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz PB2 Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.32 psi       Temp: 34 °F       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
19.2 qt Mash temp: 154F, Strike temp: 165F Strike 165 °F 165 °F 60 min
18 qt Sparge to about 6.5 gallons pre boil Sparge 165 °F 165 °F --
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.11 24.4  
Mash volume with grains 7.23 28.9  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.96 g | 11.8 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

---Primary for 2 weeks
---Cold crash @~42F for 2 days. Soak 4 oz cacao nibs in bourbon for 2 days, then add to secondary
---Secondary for 2 weeks
---Keg

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  • Last Updated: 2022-03-27 18:15 UTC