Where's The Tylenol? - Beer Recipe - Brewer's Friend

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Where's The Tylenol?

231 calories 27.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Karl
Hop Utilization: 99%
Calories: 231 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Monday December 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Viking - Pale Ale Malt13 lb Pale Ale Malt 37 2.5 81.3%
2 lb Briess - Caramel Malt - 40L2 lb Caramel Malt - 40L 35.4 40 12.5%
8 oz Briess - Black Malt8 oz Black Malt 27 500 3.1%
8 oz Bairds - Chocolate Malt8 oz Chocolate Malt 31 500 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 30 min 35.85 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 10.8 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Vanilla extract Spice Boil 10 min.
0.50 oz cardamon Spice Boil 10 min.
12 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Wolfesville, MD - well water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 6 5 12 17 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 9.33 37.3  
Mash volume with grains 10.61 42.4  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 9.33 37.3
Equipment Profile Used: System Default
 
Notes

Base recipe is based off of - https://brulosophy.com/2023/05/12/short-shoddy-american-porter/

Pub A09 tends to have high diacetyl, so be sure to do a diacetyl rest in fermentation just before terminal gravity. Bump temp up 3-5 degrees F for 3 days so yeast can remove diacetyl.

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  • Last Updated: 2025-01-10 20:50 UTC