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Porter

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 65 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday November 4th 2024
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OG: 1.065 FG: 1.012 ABV: 7.1% IBU: 36

1.060
1.014
6.0%
30.4
34.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Dingemans - Pale Ale 13 lb Pale Ale 37.72 3.9 48.1%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 11.1%
2 lb Briess - Caramel Malt - 120L2 lb Caramel Malt - 120L 34.5 120 7.4%
2 lb Dingemans - Biscuit2 lb Biscuit 34.5 22 7.4%
2 lb Dingemans - Aromatic Malt2 lb Aromatic Malt 36.3 19 7.4%
1 lb American - Chocolate1 lb Chocolate 29 350 3.7%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 43 2 11.1%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5.5 Boil 65 min 18.77 33.3%
3 oz Fuggles3 oz Fuggles Hops Pellet 4.1 Boil 15 min 10.23 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.1 Boil 5 min 1.37 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.85 gal (51.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.85 gal (3.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 6.87 g | 27.5 qt) 7.52 30.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 12.85 g | 51.4 qt) 13.5 54  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 16.52 66.1
Equipment Profile Used: System Default
 
Notes

This recipe is for a 50/50 brew split (5 gal. each) with a Tropical Stout. The Porter was pulled off after 65 min and the Stout was boiled an additional 20 min with some late addition ingredients.

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  • Last Updated: 2024-11-28 21:15 UTC