PokeyOaksBrownPorter - Beer Recipe - Brewer's Friend

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PokeyOaksBrownPorter

181 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.75 gallons
Post Boil Size: 0.3 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.182 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kendall McRae
Calories: 181 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Tuesday July 29th 2014
1.054
1.019
4.6%
21.6
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb United Kingdom - Golden Promise1.25 lb Golden Promise 37 3 58.8%
8 oz United Kingdom - Maris Otter Pale8 oz Maris Otter Pale 38 3.75 23.5%
4 oz United Kingdom - Crystal 50L4 oz Crystal 50L 34 50 11.8%
1.50 oz Crisp Malting - Pale Chocolate1.5 oz Pale Chocolate 32.7 220 4.4%
0.50 oz Thomas Fawcett - Chocolate Malt0.5 oz Chocolate Malt 32.2 420 1.5%
34 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 30 min 21.63 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz French Oak Cubes Other Secondary 0 min.
0.25 each Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: .8 ounce       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.7 gal Strike 167 °F 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.8 3.2  
Mash volume with grains (equipment estimates 0.27 g | 1.1 qt) 0.97 3.9  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume (equipment estimates 1.53 g | 6.1 qt) 1.47 5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.81 g | 7.2 qt) 1.75 7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 0.3 1.2  
Top off amount 0.7 2.8  
Going into fermentor 1 4  
Total: 2.27 9.1
Equipment Profile Used: System Default
 
Notes

Add .25 ounces of French medium toast oak cubes to the primary fermenter after the yeast has been pitched. After beer has spent one week in primary with oak, sample the beer to check for oak flavor. If everything is okay, leave on oak till you're ready to bottle (14 days total in primary).

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  • Last Updated: 2021-06-20 19:14 UTC