Sour Porter w/ oak chips - Beer Recipe - Brewer's Friend

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Sour Porter w/ oak chips

214 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.65 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garfield Brewery
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Wednesday December 11th 2024
1.065
1.014
6.8%
40.4
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Standard 2-Row9 lb Standard 2-Row 36.8 1.8 70.6%
1.50 lb Bestmalz - BEST Munich1.5 lb BEST Munich 37 6.3 11.8%
1 lb US - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.8%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 5.9%
0.50 lb American - Midnight Wheat Malt0.5 lb American - Midnight Wheat Malt 33 550 3.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz First Gold1 oz First Gold Hops Pellet 6.1 Boil 60 min 25.9 33.3%
1 oz Pilgrim1 oz Pilgrim Hops Pellet 9.1 Boil 15 min 10.32 33.3%
1 oz First Gold1 oz First Gold Hops Pellet 6.1 Whirlpool at 210 °F 15 min 4.2 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc / 161 Each whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient / 2.14667 Ounces nutrient Other Boil 10 min.
1 ml DSM - Brewers Clarex / 0.999 Kilograms Brewers Clarex Other Primary 14 days
45 g Oak Chips Flavor Primary 14 days
 
Yeast
Lallemand - Sourvisiae
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
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
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 0 0 48 19 0
mash pH 5.42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.34 gal Temperature -- 144 °F 35 min
Sparge -- 158 °F 25 min
Sparge -- 168 °F 10 min
2.5 gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.56 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.56 qt/lb 4.97 19.9  
Mash volume with grains 5.99 24  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.7 qt) 6.65 26.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.34 g | 21.4 qt) 5.6 22.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.3 qt) 5.3 21.2  
Total: 8.49 34
Equipment Profile Used: System Default
 
Notes

Add the two dark malts at end of 158 rest.
Add medium oak chips in primary.

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  • Last Updated: 2024-12-12 11:42 UTC