Porter-Stout -01 - Beer Recipe - Brewer's Friend

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Porter-Stout -01

138 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: T-Bone
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday December 30th 2024
1.042
1.010
4.1%
28.8
14.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 lb Munich4.3 lb Munich 37 6 53.1%
2.30 lb United Kingdom - Maris Otter Pale2.3 lb Maris Otter Pale 38 3.75 28.4%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 6.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 6.2%
0.50 lb Munich Dark 20L0.5 lb Munich Dark 20L 34 20 6.2%
8.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil at 170 °F 60 min 24.45 66.7%
0.50 oz Artisan - Willamette0.5 oz Willamette Hops Pellet 5 Boil at 170 °F 15 min 4.33 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3.1 oz       Temp: 68 °F       CO2 Level: 1.65 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
5 gal -- 162 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.82 g | 31.3 qt) 4.76 19.1  
Mash volume with grains (equipment estimates 8.47 g | 33.9 qt) 5.41 21.6  
Grain absorption losses -1.01 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 4.76 19.1
Equipment Profile Used: System Default
"Porter-Stout -01" Dry Stout beer recipe by T-Bone. BIAB, ABV 4.09%, IBU 28.78, SRM 14.27, Fermentables: (Munich, Maris Otter Pale, Caramel / Crystal 60L, Caramel / Crystal 120L, Munich Dark 20L) Hops: (Cascade, Willamette)
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  • Last Updated: 2024-12-30 00:49 UTC