Phat Bottom Honey Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Phat Bottom Honey Porter

207 calories 24.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Charlie
Calories: 207 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Saturday August 23rd 2014
1.062
1.020
5.6%
14.3
29.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 71.7%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 8%
1.50 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 6%
1.20 lb United Kingdom - Black Patent1.2 lb Black Patent 27 525 4.8%
0.40 lb United Kingdom - Chocolate0.4 lb Chocolate 34 425 1.6%
2 lb Honey2 lb Honey 42 2 8%
25.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 45 min 6.44 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 5.4 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 10 min 2.43 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Yeast Nutrient Other Boil 10 min.
1 oz Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 518 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Mash in with 30 qts Infusion -- 152 °F 60 min
30 qt Sparge until 14.5 gallons in kettle Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.36 gal (57.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.36 gal (9.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 10.11 40.4  
Mash volume with grains 11.95 47.8  
Grain absorption losses -2.89 -11.6  
Remaining sparge water volume (equipment estimates 7.24 g | 29 qt) 7.38 29.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 14.36 g | 57.5 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.48 69.9
Equipment Profile Used: System Default
 
Notes

Bring 30 qts water to 154 degrees. Add heat to maintain 154. Mash for 60 min. Sparge with 30 qts water at 170 degrees. With loss of water to grains, it should come out to about 14.5 gallons for boil. Boil, adding honey at flameout and add hops accordingly.

Won reserve champion at 2014 Calvert County Fair.



Award Winning Recipe
Last Updated and Sharing
 
2,039
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-08-14 10:12 UTC