Eugene Porter Clone - Beer Recipe - Brewer's Friend

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Eugene Porter Clone

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday March 22nd 2023
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FireBrand Porter

by JEB99

OG: 1.064 FG: 1.021 ABV: 5.6% IBU: 29

1.063
1.018
5.9%
26.9
47.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
144 oz American - Pale 2-Row - Toasted144 oz Pale 2-Row - Toasted 33 30 55.4%
12 oz Belgian - Special B12 oz Special B 34 115 4.6%
48 oz Castle Malting - Château Munich48 oz Château Munich 34 12.7 18.5%
40 oz Belgian - CaraMunich40 oz CaraMunich 33 50 15.4%
16 oz Briess - Dark Chocolate Malt16 oz Dark Chocolate Malt 33 420 6.2%
260 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 23.73 50%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 5 min 3.15 50%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - British Ale VI OYL-013
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7 oz       Temp: 68 °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
-- 157 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.54 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.82 39.3
Equipment Profile Used: System Default
 
Notes

From Revolution:
Eugene is a robust porter with 2-row as a base malt, and castle belgian specialty malts munich, caramunich and special B. The key to the deep dark color and chocolate aroma and flavor is breiss dark choc malt. We use magnum for a bittering hop and a bit of centennial at the end of boil.
original gravity = 18.5 plato (i.e., 1.076)
ibus = 28
abv = 6.8%

OYL-013 British Ale VI - Crisp, clean, malty with a mostly dry finish
OYL-006 British Ale I - drops fast and clear; is clean and crisp
OYL-008 British Ale III - noteworthy esters
OYL-007 British Ale II - more fruit-like esters and malt than I
OYL-016 British Ale VIII - unique fruitiness and noticeable finishing sweetness
One person's thougths:
US 2-Row Malt 9lb 0oz 60.0 %
Belgian Special B 2lb 0oz 13.3 %
UK Munich Malt 1lb 10oz 10.8 %
German CaraMunich II 1lb 6oz 9.2 %
US Dark Chocolate Malt 1lb 0oz 6.7 %
US Magnum 16.0 % 1.00 oz 29.7 30 Min
US Centennial 8.5 % 1.00 oz 12.4 20 Min

  • Mashing at 157 to keep sweetness up
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  • Last Updated: 2023-03-22 14:23 UTC