Brazilian Porter - San Benedetto - Beer Recipe - Brewer's Friend

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Brazilian Porter - San Benedetto

148 calories 12.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 30 min
Batch Size: 31 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 9.8 °P (recipe based estimate)
Post Boil Gravity: 42.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paulo Anteghini Filho
Calories: 148 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Thursday June 8th 2023
12.2 °P
1.9 °P
5.5%
31.3
24.4
6.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Weyermann - Barke Vienna1 kg Barke Vienna 36 3.4 18.6%
0.50 kg Weyermann - Chocolate Wheat0.5 kg Chocolate Wheat 34.8 415 9.3%
3 kg Liquid Malt Extract - Pilsen3 kg Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 55.8%
0.75 kg Cane Sugar0.75 kg Cane Sugar - (late boil kettle addition) 46 0 14%
0.13 kg Brown Sugar0.125 kg Brown Sugar - (late boil kettle addition) 45 15 2.3%
5.38 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Pellet 15 Boil 30 min 31.25 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Coffee Fining Kegging 0 min.
125 g Brown Sugar Fining Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
in mg/l
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Mashing in Strike 49 °C 43 °C --
Acidification Stop Decoction 43 °C 43 °C 15 min
Maltose Rest Decoction 62 °C 62 °C 15 min
Sugar Rest Decoction 71 °C 71 °C 15 min
Circulation Infusion 78 °C 78 °C 15 min
4 L Sparge Infusion 78 °C 78 °C 20 min
Boiling Decoction 100 °C 100 °C 30 min
3 L Adding LME Top Off 100 °C 95 °C 5 min
1 L Adding Sugar Top Off 95 °C 90 °C 5 min
Adding Caramell Top Off 90 °C 90 °C 1 min
Adding Rapadura (Dark Pressed Brazilian sugar) Top Off 90 °C 90 °C 1 min
20 L Adding 0°C water Top Off 90 °C 25 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 10.7 L) 10.4
Mash volume with grains (equipment estimates 11.7 L) 11.4
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.3 L) 8
Volume increase from sugar/extract (late additions) 2.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8
Top off amount 23
Volume into fermentor 31
Total: 10.4  
Equipment Profile Used: System Default
 
Notes
  1. From Mash-in to Circulation
    • 4 liters of water - only grains are added in these mash steps (no sugar nor LME), it means, 1,5 kg grains - Wort thickness = 2,7 liters/kg

  2. In Sparge step
    • Additional 4 liters of sparge water @ 78°C

  3. In Boiling step
    • With 250g of sugar prepare a very dark-gold caramel
    • Starting boiling add gently the Sugar, the well prepared caramel, Liquid Malt Extract and the Rapadura (Brazilian sugar cane pressed) in the most.
    • Add also the hops according the defined time

  4. Cooling Down (avoid using chiller or serpentine)
    • Add rest of the water at 1°C until reach 31 liters and around 25°C

  5. Bottling / Priming
    • Add 100 ml very strong filter coffee per keg (5 liters) = 20 ml / liter
    • Add 25g Rapadura (Dark Brow Pressed Sugar Cane) per keg (5 liters) = 5 g / l
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  • Public: Yup, Shared
  • Last Updated: 2023-06-08 12:31 UTC