IMPRINT BEER CO.'S IMPERIAL MILK PORTER CLONE (modified) - Beer Recipe - Brewer's Friend

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IMPRINT BEER CO.'S IMPERIAL MILK PORTER CLONE (modified)

350 calories 38.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.77 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Mag
Hop Utilization: 96%
Calories: 350 calories (Per 12oz)
Carbs: 38.6 g (Per 12oz)
Created: Tuesday September 13th 2022
1.104
1.030
9.7%
17.7
50.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 45.4%
2.50 lb Simpsons - Golden Naked Oats2.5 lb Golden Naked Oats 27 7 11.3%
18 oz Briess - Caramel / Crystal 80L18 oz Caramel / Crystal 80L 33 80 5.1%
10 oz American - Caramel / Crystal 75L10 oz Caramel / Crystal 75L 33 75 2.8%
12 oz Bairds - Chocolate Malt12 oz Chocolate Malt 31 475 3.4%
12 oz Briess - American - Midnight Wheat Malt12 oz American - Midnight Wheat Malt 25 550 3.4%
8 oz Briess - American - Roasted Barley8 oz American - Roasted Barley 33.1 300 2.3%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 6.8%
2 lb Briess - American - Caramel Malt - 10L2 lb American - Caramel Malt - 10L 35.4 10 9.1%
2.30 lb Viking - 2-row Xtra Pale Europe2.3 lb 2-row Xtra Pale Europe 36.8 1.7 10.4%
22.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 13.2 Boil 60 min 17.67 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.09 psi       Temp: 39 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
The Electric Brewery: Deschutes Black Butte Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 10 16 200 136 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Steeping 152 °F -- 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.71 gal (50.85 qt). Suggest reducing initial strike volume to 10.47 gal (41.86 qt) and adding 0.71 gal (2.85 qt) sparge/top-off. 11.18 44.7  
Strike water volume (equipment estimates 10.93 g | 43.7 qt) 11.18 44.7  
Mash volume with grains (equipment estimates 12.46 g | 49.8 qt) 12.71 50.8  
Grain absorption losses -2.4 -9.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 8.77 35.1  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 11.18 44.7
Equipment Profile Used: System Default
 
Notes

STEP BY STEP

Mill the grains and mix with 6 gallons (23 L) of 165 °F (74 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough water to collect 7 gallons (26.5 L) of wort, add lactose and stir to dissolve. At this point, check the gravity of the wort in the kettle. With that volume, the SG should be 1.073. Add sugar or dried malt extract if your gravity is too low (I had to add 1 cup corn sugar to hit target SG). Boil for 120 minutes, adding hops according to the ingredient list.

After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 66 °F (19 °C) for 10 days, then raise the temperature to 70 °F (21 °C) for 3-4 days. Upon completion of fermentation (check your gravity being such a "big" beer this may take longer than expected), crash the beer to 35 °F (2 °C) for 48 hours, and bottle or keg the beer and carbonate to approximately 2.25 volumes.

TIPS FOR SUCCESS:

Imprint Brewer and Co-Founder Ryan Diehl notes that in the interest of palate "mellowness," you should target about 200 ppm of chloride, adjusting as necessary with calcium chloride. Between the water chemistry and the use of lactose, this recipe allows for a chocolate-forward expression without being overly roasty. Ryan also says that this recipe sells well on its own, but also serves as a fantastic base for their coconut porter (pictured), maple porter, and coffee porters. If pursuing those options, he advises leaving out the lactose.

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  • Last Updated: 2023-10-24 02:35 UTC