Burial Lightgrinder American Porter - Beer Recipe - Brewer's Friend

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Burial Lightgrinder American Porter

197 calories 22.7 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: 1.108 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Doug Reiser
Hop Utilization: 99%
Calories: 197 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Friday December 13th 2024
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Rahr - Standard 2-Row6.5 lb Standard 2-Row 36.8 1.8 53.1%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 12.2%
1.50 lb Briess - Brewers Oat Flakes / Flaked oats1.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 12.2%
1 lb Proximity - Malted Oats1 lb Malted Oats 29.9 2.5 8.2%
8 oz Simpsons - Chocolate Malt8 oz Chocolate Malt 31.7 444 4.1%
8 oz Simpsons - Crystal Dark8 oz Crystal Dark 33 120 4.1%
4 oz Simpsons - Black Malt4 oz Black Malt 34 700 2%
4 oz Simpsons - Brown Malt4 oz Brown Malt 32 187.93 2%
4 oz Gambrinus - Honey Malt4 oz Honey Malt 37 25 2%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 10.95 25%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 20 min 20.38 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
6.8 gal Infusion -- 157 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 0.19 0.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 4.78 19.1
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash 157°F (69°C) for 60 minutes.

Boil for 60 minutes, adding the hops, yeast nutrient, and Whirlfloc according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling if possible to 170°F (77°C); add the whirlpool hops and allow 30 minutes to steep and settle.

Chill to 67°F (19°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) until the gravity has dropped to about 1.028 (7.1°P), then ferment at 72°F (22°C) until complete.

Crash and condition for at least 7 days. Package and carbonate to about 2.6 volumes CO2.

BREWER’S NOTES. For the water, you want a medium-hard profile, so add 3 g each of CaCl, CaSo4, and NaHCO3. Our target color is 44 SRM. While lautering into the kettle, we adjust as needed to maintain a pH of 5.4. The yeast nutrient addition above is typical for homebrewers, but follow manufacturer instructions.

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  • Last Updated: 2024-12-13 17:15 UTC