Sable Porter - Beer Recipe - Brewer's Friend

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Sable Porter

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/sable-porter-2023-version/?utm_source=sfmc&utm_meduim=Email&utmCampaign=AHA&utm_content=
Created: Wednesday October 2nd 2024
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 72.4%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 9.5%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 7.6%
10 oz Briess - Carapils Malt10 oz Carapils Malt 34.5 1.5 4.8%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.8%
4 oz American - Black Malt4 oz Black Malt 28 500 1.9%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 25.58 33.3%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 20 min 3.73 25%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 4.3 Boil 20 min 3.57 25%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Hop Stand 10 min 0.77 8.3%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 4.3 Hop Stand 10 min 0.73 8.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 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
7 gal Infusion 158 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.89 g). Reduce mash thickness to 1.48 qt/lb or increase pre-boil volume to 3.03 g.    
Strike water volume at mash thickness of 1.5 qt/lb 4.92 19.7  
Mash volume with grains 5.97 23.9  
Grain absorption losses -1.64 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 4.89 19.6
Equipment Profile Used: System Default
 
Notes

WATER
Ca 62.5 ppm, Mg 5 ppm, Na < 100 ppm, Cl 75 ppm, SO4 86.25 ppm, CaCO3 115 ppm
To achieve this profile, start with RO water (pH 7) and adjust mash with 0.075 oz. gypsum, 0.035 oz. Epsom salt, 0.096 oz. calcium chloride, and 0.135 oz. baking soda.
Adjust sparge water with 0.3 oz. gypsum, 0.014 oz. Epsom salt, 0.04 oz. calcium chloride, and 0.056 oz. baking soda.


Single infusion mash at 155°F (68°C) for 60 min, targeting a mash pH of 5.4.

Mash out at 167°F (76°C) for 10 min. Lauter. Boil 60 min.

Chill, aerate and pitch yeast at 63°F (17°C).

After 10–14 days (or when fully attenuated), cold crash for 3 days at 35°F (2°C).

Force carbonate at 2.4 vol. (4.8 g/L) CO2. Cellar 2–6 months (longer tends to be better).

NHC Gold 2023



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  • Last Updated: 2024-10-13 13:56 UTC