(2023-05-12) Gordo's Gitche Gumee Porter - Beer Recipe - Brewer's Friend

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(2023-05-12) Gordo's Gitche Gumee Porter

215 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Post Boil Gravity: 16.0 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Monday May 1st 2023
16.0 °P
3.0 °P
7.1%
45.6
39.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Great Western - Northwest Pale Ale Malt12 lb Northwest Pale Ale Malt 37 3 84.2%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 7%
10 oz United Kingdom - Black Patent10 oz Black Patent 27 525 4.4%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 2.6%
4 oz United Kingdom - Coffee Malt4 oz Coffee Malt 36 150 1.8%
228 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Perle0.8 oz Perle Hops Pellet 5.1 Boil 75 min 14.85 28.6%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.9 Boil 60 min 20.55 35.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.9 Boil 15 min 10.19 35.7%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Chalk Water Agt Mash 1 hr.
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 334 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 334 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 0 84.1 53.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Sacc #1 Temperature -- 152 °F 45 min
Sacc #2 & Recirc Temperature -- 160 °F 45 min
Starting Mash Thickness: 2.78 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.78 qt/lb 9.9 39.6  
Mash volume with grains 11.04 44.2  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume 0.13 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.03 40.1
Equipment Profile Used: System Default
"(2023-05-12) Gordo's Gitche Gumee Porter" American Porter beer recipe by Brady Smith. All Grain, ABV 7.07%, IBU 45.59, SRM 39.92, Fermentables: (Northwest Pale Ale Malt, Crystal 55L, Black Patent, Roasted Barley, Coffee Malt) Hops: (Perle, East Kent Goldings) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2023-12-15 15:59 UTC