Pre-Prohibition Porter - Beer Recipe - Brewer's Friend

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Pre-Prohibition Porter

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Porters & Stouts
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday September 15th 2023
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OG: 1.065 FG: 1.015 ABV: 6.6% IBU: 25

1.062
1.011
6.7%
24.8
43.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb US - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 76.4%
0.63 lb Weyermann - Carafa III0.625 lb Carafa III 32 525 5%
0.63 lb Briess - Chocolate0.625 lb Chocolate 25 350 5%
0.19 lb Briess - Blackprinz Malt0.19 lb Blackprinz Malt 25 500 1.5%
0.63 lb Flaked Oats0.625 lb Flaked Oats 33 2.2 5%
0.63 lb New Zealand - Biscuit Malt0.625 lb Biscuit Malt 35 30.46 5%
0.25 lb Smoked Malt0.25 lb Smoked Malt 37 5 2%
12.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.1 Boil 0 min 33.3%
1 oz Crystal1 oz Crystal Hops Leaf/Whole 6.5 Boil 60 min 24.83 66.7%
1.50 oz / $ 0.00
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 1.9 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
16 qt Vorlauf 150 °F 150 °F 60 min
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.44 21.8  
Mash volume with grains 6.44 25.8  
Grain absorption losses -1.56 -6.2  
Remaining sparge water volume (equipment estimates 3.67 g | 14.7 qt) 4.36 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.81 39.2
Equipment Profile Used: System Default
 
Notes

Very vigorous fermentation. Overflow of foam.

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  • Last Updated: 2023-09-15 22:14 UTC