St. Patty’s Porter - Beer Recipe - Brewer's Friend

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St. Patty’s Porter

10495 calories 1209.5 g 20 qt
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 10495 calories (Per 20qt)
Carbs: 1209.5 g (Per 20qt)
Created: Saturday February 17th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Great Western - Premium 2-Row4.5 lb Premium 2-Row 37 2 37.3%
4.75 lb Great Western - Superior Pilsen (1.6 °L)4.75 lb Superior Pilsen (1.6 °L) 35 1.6 39.4%
0.75 lb Briess - Carabrown Malt0.75 lb Carabrown Malt 36.3 55 6.2%
0.50 lb American - Chocolate0.5 lb American - Chocolate 29 350 4.1%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.1%
3 oz Castle Malting - Special B3 oz Special B 34 150 1.6%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) 41 1 3.1%
4 oz American - Blackprinz4 oz American - Blackprinz 36 500 2.1%
4 oz German - Acidulated Malt4 oz German - Acidulated Malt 27 3.4 2.1%
12.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops Pellet 8.6 Boil 60 min 37.48 55.2%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.2 Aroma 0 min 44.8%
63.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Immersion chiller Other Other 0 min.
1 each Whirlfloc Fining Boil 15 min.
5 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
3 g Ascorbic Acid Water Agt Mash 0 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12 psi       Temp: 38 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 163 °F 152 °F 60 min
4 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.38 17.5  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.68 34.7
Equipment Profile Used: System Default
"St. Patty’s Porter" English Porter beer recipe by LJ Nasty. All Grain, ABV 5.36%, IBU 37.48, SRM 29.06, Fermentables: ( Premium 2-Row, Superior Pilsen (1.6 °L), Carabrown Malt, American - Chocolate, Caramel / Crystal 60L, Special B, Lactose (Milk Sugar), American - Blackprinz, German - Acidulated Malt) Hops: (Northern Brewer, East Kent Goldings) Other: (Immersion chiller, Whirlfloc, Chalk, Calcium Chloride (anhydrous), Gypsum, Baking Soda, Ascorbic Acid)
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  • Last Updated: 2024-02-19 09:02 UTC