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Dark Porter

188 calories 18.6 g 12 qt
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Robert Palmer
Calories: 188 calories (Per 12qt)
Carbs: 18.6 g (Per 12qt)
Created: Tuesday September 10th 2024
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Salted Caramel Porter

by Jim Miller

OG: 1.065 FG: 1.015 ABV: 6.6% IBU: 25

1.057
1.013
5.7%
24.1
40.8
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Ireland - Stout Malt9 lb Stout Malt 37 2 75%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 8.3%
1 lb Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L 33.1 77 8.3%
1 lb Briess - Chocolate1 lb Chocolate 25 350 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 First Wort 60 min 19.74 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.03 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.35 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
1.30 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.18 gal Strike 166 °F 156 °F 60 min
3.5 gal Fly Sparge 195 °F 170 °F 45 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.8 19.2  
Mash volume with grains 5.76 23  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
"Dark Porter" Brown Porter beer recipe by Robert Palmer. All Grain, ABV 5.74%, IBU 24.13, SRM 40.75, Fermentables: (Stout Malt, Roasted Barley, Crystal Dark - 77L, Chocolate) Hops: (Fuggles, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2024-09-25 00:55 UTC