Patty's Porter - Beer Recipe - Brewer's Friend

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Patty's Porter

282 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.31 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 282 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Saturday October 28th 2023
1.085
1.019
8.6%
40.4
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Bairds - Maris Otter Pale Ale5 lb Maris Otter Pale Ale 37.5 2.5 74.2%
12 oz Crisp Malting - Brown Malt12 oz Brown Malt 32.7 65 11.1%
6.10 oz Briess - Barley, Flaked6.1 oz Barley, Flaked 32.2 1.4 5.7%
6 oz Bairds - Medium Caramel / Crystal 80L6 oz Medium Caramel / Crystal 80L 34 80 5.6%
3.70 oz Briess - Black Malt3.7 oz Black Malt 27 500 3.4%
107.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Fuggle (UK)0.5 oz Fuggle (UK) Hops Pellet 5 Boil at 212 °F 45 min 21.52 33.3%
0.50 oz Artisan - Fuggle (UK)0.5 oz Fuggle (UK) Hops Pellet 5 Boil at 212 °F 20 min 14.2 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 4.67 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak Cubes Medium Toast Flavor Secondary 10 days
4 oz Bourbon Flavor Secondary 10 days
0.36 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.13 g Gypsum Water Agt Mash 1 hr.
0.13 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.4 oz       Temp: 68 °F       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
2 gal Protein rest Strike 170 °F 170 °F 60 min
Malted grains Steeping 160 °F 150 °F 20 min
0.5 gal Rinsing Sparge 170 °F 160 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.95 11.8  
Mash volume with grains 3.49 13.9  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 1.7 g | 6.8 qt) 1.45 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.56 g | 14.2 qt) 3.31 13.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.4 17.6
Equipment Profile Used: System Default
 
Notes

O.G. 8/4/24 = 1.058
F. G. Secondary 8/22/24 = 1.012
Bottle Day = 8/29/24
ABV = 6%


Brew Date:
Secondary & oak cubes:
Bottle:
Test:

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  • Last Updated: 2024-10-01 03:37 UTC