Orthanc - Beer Recipe - Brewer's Friend

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Orthanc

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday March 13th 2023
1.059
1.017
5.5%
30.1
27.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Crisp Malting - Finest Maris Otter16 lb Finest Maris Otter 38 3 69.6%
2.50 lb American - Caramel / Crystal 75L2.5 lb Caramel / Crystal 75L 33 75 10.9%
2.50 lb Weyermann - Beech Smoked Barley2.5 lb Beech Smoked Barley 35 2.7 10.9%
1 lb Weyermann - Chocolate Rye1 lb Chocolate Rye 29.9 240 4.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Boil 60 min 23.93 33.3%
1 oz Goldings1 oz Goldings Hops Leaf/Whole 4.5 Boil 20 min 4.66 33.3%
1 oz Goldings1 oz Goldings Hops Leaf/Whole 4.5 Boil 5 min 1.53 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 10.06 40.3  
Mash volume with grains 11.9 47.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.63 58.5
Equipment Profile Used: System Default
 
Notes

Steep a # of patent for 5 minutes to darken the color

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  • Last Updated: 2024-02-02 22:25 UTC