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Porter

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.52 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday August 15th 2024
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Dark Honey Porter

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OG: 1.069 FG: 1.021 ABV: 6.3% IBU: 37

1.052
1.011
5.4%
33.7
45.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row - Toasted18 lb Pale 2-Row - Toasted 33 30 70.6%
2 lb American - Chocolate2 lb Chocolate 29 350 7.8%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 7.8%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 7.8%
1 lb Brown Malt1 lb Brown Malt 34 90.36 3.9%
8 oz American - Black Malt8 oz Black Malt 28 500 2%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 22.33 50%
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 30 min 7.72 25%
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 10 min 3.64 25%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
11.16 gal Steeping 152 °F 152 °F 60 min
11.16 gal Strike 160 °F 152 °F 60 min
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.73 gal (6.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.79 qt). Suggest reducing strike water volume to 9.96 gal (39.84 qt) and adding 1.2 gal (4.79 qt) sparge/top-off. 11.16 44.6  
Strike water volume at mash thickness of 1.75 qt/lb 11.16 44.6  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 6.01 g | 24 qt) 5.8 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.73 g | 54.9 qt) 13.52 54.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.96 67.8
Equipment Profile Used: System Default
"Porter" Baltic Porter beer recipe by Anonymous. All Grain, ABV 5.36%, IBU 33.7, SRM 44.97, Fermentables: (Pale 2-Row - Toasted, Chocolate, Munich - Light 10L, Caramel / Crystal 60L, Brown Malt, Black Malt) Hops: (East Kent Goldings, Fuggles) Other: (Whirlfloc)
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  • Last Updated: 2024-08-15 18:25 UTC