Roast and Rest Porter - Beer Recipe - Brewer's Friend

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Roast and Rest Porter

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.5 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NarawitBrewingProject
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday February 4th 2024
1.050
1.013
4.9%
29.2
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Thomas Fawcett - Maris Otter Pale Ale Malt4 lb Maris Otter Pale Ale Malt 38 2.65 72.6%
4 oz Castle Malting - Château Cara Gold4 oz Château Cara Gold 34 45 4.5%
400 g Rolled Oats400 g Rolled Oats 33 2.2 16%
6 oz Thomas Fawcett - Chocolate Malt6 oz Chocolate Malt - (late boil kettle addition) 32.2 420 6.8%
88.11 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Valley Hops - Comet0.4 oz Comet Hops Pellet 10 Boil 20 min 19.55 40%
0.60 oz Yakima Valley Hops - Comet0.6 oz Comet Hops Pellet 10 Boil 5 min 9.65 60%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Toasted Coconut Flavor Primary 3 days
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 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
10.5 L Strike -- 67 °C 60 min
Temperature -- 75 °C 10 min
Steeping black malt Steeping -- -- 10 min
4.5 L Sparge -- 75 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.1
Mash volume with grains 10.8
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 10.1 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 13.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 16.9  
Equipment Profile Used: System Default
"Roast and Rest Porter" Brown Porter beer recipe by NarawitBrewingProject. All Grain, ABV 4.88%, IBU 29.2, SRM 27.13, Fermentables: (Maris Otter Pale Ale Malt, Château Cara Gold, Rolled Oats, Chocolate Malt) Hops: (Comet) Other: (Toasted Coconut)
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  • Last Updated: 2024-02-11 09:44 UTC