Nordic Honey Porter - Beer Recipe - Brewer's Friend

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Nordic Honey Porter

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 75 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 99%
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Tuesday July 11th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Pale Ale 5 lb Pale Ale 37.72 3.9 32.3%
4 lb Rahr - North Star Pils4 lb North Star Pils 36.3 1.7 25.8%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 3.2%
1 lb Simpsons - Brown Malt1 lb Brown Malt 32 187.93 6.5%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 34.5 120 3.2%
1.50 lb Honey1.5 lb Honey - (late boil kettle addition) 35 2 9.7%
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 12.9%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt 25 550 6.5%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.1 Boil 60 min 36.42 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 5.8 Boil 30 min 14.63 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 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-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.14 g | 20.6 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Summer brewing lends itself to heat tolerant yeast. The Voss Kveik can have an orange/citrus flavor which comes out in the 80F fermentation range. This is actually quite nice in an IPA which I previously brewed. I get less of the flavor in the lower to mid 70s, which is where I'll target this porter.

Add 14 lb malts to 5 gal water at 160 for first rest at 152f for 60 min. raise to 168 and drain

Chill to low to mid 70sF range. Pitch 20 oz yeast slurry from previous batch; aerate well. Ferment 10-12 days before bottling

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  • Last Updated: 2023-07-11 14:55 UTC