GMM Brown Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

GMM Brown Porter

164 calories 16 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 48 gallons (ending kettle volume)
Pre Boil Size: 52 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Cypress Brewing
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday August 20th 2024
Similar Recipes

Fuller Porter !!!

by Ale

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 25

1.050
1.011
5.1%
21.7
23.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Thomas Fawcett - Maris Otter Pale Ale Malt50 lb Maris Otter Pale Ale Malt 38 2.65 52.1%
30 lb Viking - Munich Dark Malt30 lb Munich Dark Malt 33 8.5 31.3%
3 lb Dingemans - Biscuit3 lb Biscuit 34.5 22 3.1%
3 lb Crisp Malting - Brown Malt3 lb Brown Malt 32.7 65 3.1%
3 lb Briess - Chocolate3 lb Chocolate 25 350 3.1%
3 lb United Kingdom - Extra Dark Crystal 120L3 lb Extra Dark Crystal 120L 33 120 3.1%
2 lb United Kingdom - Crystal 55L2 lb Crystal 55L 34 55 2.1%
1 lb German - De-Husked Caraf III1 lb De-Husked Caraf III 32 470 1%
1 lb Briess - Special Roast1 lb Special Roast 33 40 1%
96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 11.9 Boil 60 min 14.68 27.3%
8 oz Fuggles8 oz Fuggles Hops Pellet 4.3 Boil 15 min 7.02 72.7%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 each Whirfloc Fining Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
10 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1688 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-
53 0 8 17 13 74
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 gal Sacch Rest Infusion 169 °F 155 °F 60 min
14 gal Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 49.91 gal (199.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 37.91 gal (151.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 43.68 gal (174.72 qt). Suggest reducing initial water volume to 4.32 gal (17.28 qt) and adding 31.68 gal (126.72 qt) sparge/top-off. 36 144  
Strike water volume at mash thickness of 1.5 qt/lb 36 144  
Mash volume with grains 43.68 174.7  
Grain absorption losses -12 -48  
Remaining sparge water volume 28.25 113  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 49.91 g | 199.7 qt) 52 208  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil volume (equipment estimates 50.09 g | 200.4 qt) 48 192  
Estimated amount in fermentor 48 192  
Total: 64.25 257
Equipment Profile Used: System Default
 
Notes

Scaled up from 5g to 50g for the Green Mountain Mashers. Originally a 12A (BJCP 2008) Brown Porter.

2nd Place British Brown Ale (2015 Greg Noonan Memorial Homebrew competition)



Award Winning Recipe
Last Updated and Sharing
 
97
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-09-16 11:46 UTC