Black Berry Porter - Beer Recipe - Brewer's Friend

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Black Berry Porter

173 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: igbadwolf
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday July 30th 2014
1.053
1.009
5.8%
24.4
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 63.6%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 18.2%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 4.5%
4 oz Belgian - Special B4 oz Special B 34 115 2.3%
4 oz Belgian - Chocolate4 oz Chocolate 30 340 2.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Belma17 g Belma Hops Pellet 10.4 Boil 45 min 21.83 70.8%
7 g Willamette7 g Willamette Hops Pellet 5.4 Aroma 15 min 2.52 29.2%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 qt Black Berries Flavor Boil 1 hr.
2 tsp Irish moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbination       Amount: 5 Gallons       CO2 Level: 6 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Single infusion / strike 168 Deg Infusion -- 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

On stove top boil the Black Berries till the husk is falling to pieces and white, filter thru mesh bag. Save juice only for further use later in the boil.
Heat three gallons of water to 168 degrees, pour into mash tun, stir in the milled grains, allow to rest for 75 minutes. Only stir the mash after the first 15 minutes.
Heat 4 gallons of water to 170 degrees for sparge.
Place the Black Berry Juice into the kettle first, Begin the sparge, put the first quart of running into the mash bin for filtration, sparge over 10-15 minutes to fill the boil kettle to 28 quarts.
Bring up to hop break and slowly boil until hop break is mostly gone, add the bittering hops and set timer for 60 minutes. More hops at the 30 minute mark, and aroma at the 15 minute mark. Irish Moss at the 10 along with chiller coil. Requires 2 yeast packets with starter.

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  • Last Updated: 2016-08-21 11:47 UTC