Jed's Best Porter - Beer Recipe - Brewer's Friend

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Jed's Best Porter

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday June 23rd 2023
1.050
1.011
5.1%
20.5
28.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Munich Malt6 lb Munich Malt 36.8 7.87 58.9%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 19.6%
14 oz American - Chocolate14 oz Chocolate 29 350 8.6%
9 oz American - Caramel / Crystal 40L9 oz Caramel / Crystal 40L 34 40 5.5%
9 oz American - Victory9 oz Victory 34 28 5.5%
3 oz United Kingdom - Brown3 oz Brown 32 65 1.8%
163 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Willamette1.6 oz Willamette Hops Pellet 4.5 Boil 30 min 20.52 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Mash 0 min.
3 g beta glucanase Water Agt Mash 0 min.
0.50 tsp amylase enzyme Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
-- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.82 15.3  
Mash volume with grains 4.64 18.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.01 g | 16.1 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 6.7 26.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

Mash at 152 for 60 mins. increase temp to 168 and mash out for 15 mins.

Ferment at 62 for 2 weeks.

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  • Last Updated: 2023-06-23 20:26 UTC