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

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Basil's Porter

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.59 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday November 26th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row 37 1.2 78.4%
1.50 lb Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 11.8%
1 lb Briess - Chocolate1 lb Chocolate 25 350 7.8%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 30.16 40%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 13.37 40%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 10 min 3.15 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Jack Daniels Oak Chips Other Secondary 14 days
4 oz Basil Hayden Toast Bourbon Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.12 psi       Temp: 33 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.98438 gal 33.2 lbs water Strike 166 °F 152 °F 60 min
4.44938 gal 37 lbs of water Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.59 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

Soak oak chips in Basil Hayden for 1 hour before adding to the fermentor after initial fermentation slows.

Pitch yeast at 70 degrees. Can have a volatile fermentation for up to 3 days

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-12-20 17:54 UTC