Group 1, Beer 4 - Porter - Beer Recipe - Brewer's Friend

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Group 1, Beer 4 - Porter

178 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 40 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 83%
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday February 28th 2024
1.054
1.013
5.3%
40.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 60.4%
1 lb United Kingdom - Brown1 lb Brown 32 65 20.1%
7 oz United Kingdom - Crystal 60L7 oz Crystal 60L 34 60 8.8%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 7.5%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt 33 550 2.5%
0.50 oz Peated Malt0.5 oz Peated Malt 38 2.5 0.6%
79.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Columbus0.3 oz Columbus Hops Pellet 15 Boil 40 min 35.42 44.1%
0.38 oz Fuggles0.38 oz Fuggles Hops Pellet 4.1 Boil 10 min 5.07 55.9%
0.68 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 20 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2 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
2.98 gal Strike temp and volume Strike 158.2 °F -- --
Mash time and temp Infusion -- 151 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.9 g | 15.6 qt) 3.87 15.5  
Mash volume with grains (equipment estimates 4.29 g | 17.2 qt) 4.27 17.1  
Grain absorption losses -0.62 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.03 g | 12.1 qt) 3 12  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2 8  
Volume into fermentor 2 8  
Total: 3.87 15.5
Equipment Profile Used: System Default
 
Notes

This Recipe:
https://www.brewersfriend.com/homebrew/recipe/view/409153/porter
Originally had some added salts to the water and a "mash-out" portion, both of which I determined we could take out.

Robust Porter 12B:
https://www.bjcp.org/beer-styles/12b-robust-porter/

They hard coded some things in here so I don't know if everything scaled properly but it's pretty close. I had to use just 3 as the mash volume to start from in the calculator, and I need help telling if the fermentable seem reasonable or not.

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  • Last Updated: 2024-03-14 00:46 UTC