Marshmellow Porter - Beer Recipe - Brewer's Friend

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Marshmellow Porter

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 50% (brew house)
Hop Utilization: 85%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday March 8th 2025
1.055
1.013
5.5%
13.9
31.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Root Shoot Malting - Genie Pale 2-Row12 lb Genie Pale 2-Row 36 2 73.8%
3 lb Rolled Oats3 lb Rolled Oats 33 2.2 18.5%
0.75 lb Weyermann - Carafa Special Type III0.75 lb Carafa Special Type III 29.9 525 4.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.1%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.3 Boil at 203 °F 60 min 13.85 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 162 °F 152 °F 30 min
Vorlauf 152 °F 152 °F 30 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.11 28.4  
Mash volume with grains 8.41 33.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 1.71 g | 6.8 qt) 0.67 2.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.78 31.1
Equipment Profile Used: System Default
 
Notes

7.5 gal water 163F strike temp
add grain, maintain temp at 153F for 30 mins
30 min recirc with pump (Vorlauf)
lauter grain, discard grain
Bring to boil (203F)
add 1 oz hops at 60 min
last 5 add .5 tab whirlfloc
Chill to ~65F
Pitch yeast in sani'd ferm vessel

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  • Last Updated: 2025-03-08 18:33 UTC