Remember the Porter - Beer Recipe - Brewer's Friend

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Remember the Porter

251 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 80 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Sunday February 18th 2024
1.075
1.022
7.0%
29.6
34.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Dingemans - Pale Ale 13 lb Pale Ale 37.72 3.9 46.4%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 10.7%
2 lb Briess - Caramel Malt - 120L2 lb Caramel Malt - 120L 34.5 120 7.1%
2 lb Dingemans - Biscuit2 lb Biscuit 34.5 22 7.1%
2 lb Dingemans - Aromatic Malt2 lb Aromatic Malt 36.3 19 7.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 1.8%
4 lb Briess - DME Pilsen Light4 lb DME Pilsen Light 43 2 14.3%
0.50 lb American - Chocolate0.5 lb Chocolate - (late boil kettle addition) 29 350 1.8%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 3.6%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5.5 Boil 80 min 17.23 40%
2 oz Goldings2 oz Goldings Hops Pellet 3.3 Boil 35 min 8.12 40%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.1 Boil 25 min 4.23 20%
5 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.19 gal (52.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.19 gal (4.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 7.13 g | 28.5 qt) 7.44 29.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 13.19 g | 52.8 qt) 13.5 54  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 16.44 65.8
Equipment Profile Used: System Default
 
Notes

This recipe is for a 50/50 brew split (5 gal. each) with an American Brown. The Brown was pulled off after 60 min and the Porter was boiled an additional 20 min with some late addition steeped grains added.

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  • Last Updated: 2024-07-04 22:50 UTC