Pennsylvania Porter - Beer Recipe - Brewer's Friend

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Pennsylvania Porter

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.79 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Timothy Powers
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Thursday May 2nd 2024
1.046
1.008
5.0%
22.1
29.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.65 lb Montana Craft Malt - 2-row5.65 lb 2-row 37 2.4 58.2%
1.62 lb United Kingdom - Mild1.62 lb Mild 37 3 16.7%
0.81 lb Flaked Corn0.81 lb Flaked Corn 40 0.5 8.4%
0.81 lb United Kingdom - Crystal 60L0.81 lb Crystal 60L - (late boil kettle addition) 34 60 8.4%
0.81 lb Weyermann - Carafa II0.81 lb Carafa II - (late boil kettle addition) 31.5 415 8.4%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16.96 g Cluster16.96 g Cluster Hops Pellet 7.5 Boil 60 min 18.5 60%
11.31 g Cascade11.31 g Cascade Hops Pellet 6 Boil 10 min 3.58 40%
28.27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Five Star Chemicals - Super Moss Fining Boil 15 min.
1.21 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1.21 tbsp BSG - Fermax Yeast Nutrient Other Boil 0 min.
1.01 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.81 each White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
0.81 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
RO water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.64 14.6  
Mash volume with grains 4.41 17.7  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.79 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

mash in 55c 10m; 67c 60m; 76c 15m

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  • Last Updated: 2024-05-02 17:11 UTC