Great Lakes EF Porter - Beer Recipe - Brewer's Friend

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Great Lakes EF Porter

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Great Lakes brewery
Hop Utilization: 99%
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday August 25th 2023
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OG: 1.059 FG: 1.011 ABV: 6.2% IBU: 26

1.059
1.015
5.9%
22.1
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 lb US - Pale 2-Row9.1 lb Pale 2-Row 37 1.8 74.6%
2.10 lb Crisp Malting - Crystal Dark - 77L2.1 lb Crystal Dark - 77L 33.1 77 17.2%
12 oz American - Chocolate12 oz Chocolate 29 350 6.1%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2%
12.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Nugget0.3 oz Nugget Hops Pellet 14 Boil 60 min 8.45 9.7%
1.40 oz Willamette1.4 oz Willamette Hops Pellet 4.5 Boil 30 min 9.74 45.2%
1.40 oz Cascade1.4 oz Cascade Hops Pellet 7 Boil 5 min 3.93 45.2%
3.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.22 oz calcium sulfate Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.58 18.3  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 0.2 0.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.78 19.1
Equipment Profile Used: System Default
 
Notes

Mash at 150 for 30 mins. Then raise to 160 for 15 minutes. then mash out at 170 for 5 minutes.

Boil for 60 minutes then chill to 63 to pitch yeast.

Ferment at 65, then raise to 68 for a few days or diacetyl rest.

Condition for 2 weeks in a cold place, then carbonate to 2.65 v.olumes.

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  • Last Updated: 2023-08-25 14:45 UTC