Terry Foster’s Entire Butt Porter - Beer Recipe - Brewer's Friend

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Terry Foster’s Entire Butt Porter

172 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday February 12th 2025
1.052
1.013
5.1%
38.1
44.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 lb Crisp Malting - Finest Maris Otter5.1 lb Finest Maris Otter 36.8 2.4 81%
0.45 lb Crisp Malting - Brown Malt0.45 lb Brown Malt 32.7 65 7.1%
0.50 lb Crisp Malting - Chocolate Malt0.5 lb Chocolate Malt 32.66 450 7.9%
0.25 lb Crisp Malting - Black0.25 lb Black 34.5 600 4%
6.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 9 Boil 60 min 35.29 66.7%
0.30 oz Domestic Hallertau0.3 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 2.77 33.3%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
70.87 g Irish Moss Fining Boil 15 min.
1.30 g Yeast Nutrient Other Boil 15 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.8 oz       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.6 qt Infusion -- 154 °F 60 min
Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.32 g | 25.3 qt) 4.64 18.6  
Mash volume with grains (equipment estimates 6.83 g | 27.3 qt) 5.14 20.6  
Grain absorption losses -0.79 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 3.6 14.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.64 18.6
Equipment Profile Used: System Default
 
Notes

Ferment: At 66–68°F (19–20°C) for a clean, malty finish with light esters.
bottle at 1.9 volume
maturation time 1-2 months

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  • Last Updated: 2025-02-23 13:04 UTC