Now We're Quacking Porter v. 3.0 - Beer Recipe - Brewer's Friend

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Now We're Quacking Porter v. 3.0

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.00003 gallons (fermentor volume)
Pre Boil Size: 5.85209 gallons
Efficiency: 68% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday May 7th 2011
1.070
1.017
7.0%
43.8
41.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale Malt, Maris Otter9.99999 lb Pale Malt, Maris Otter 0 3 70.5%
1.67 lb Vienna Malt1.67 lb Vienna Malt 36 4 11.8%
0.83 lb Black (Patent) Malt0.829999 lb Black (Patent) Malt 32 500 5.9%
0.42 lb Caramel/Crystal Malt - 15L0.42 lb Caramel/Crystal Malt - 15L 0 15 3%
0.42 lb Caramel/Crystal Malt - 40L0.42 lb Caramel/Crystal Malt - 40L 34 40 3%
0.42 lb Chocolate Malt0.42 lb Chocolate Malt 34 350 3%
0.42 lb Victory Malt0.42 lb Victory Malt 34 25 3%
14.18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.200003 oz Magnum Hops Pellet 13.1 Boil 60 min 5.8%
0.60 oz Simcoe0.60001 oz Simcoe Hops Pellet 11.9 Boil 60 min 17.4%
1.25 oz fuggles1.25 oz fuggles Hops Pellet 5.1 Boil 15 min 36.2%
1.40 oz Goldings, U.S.1.39999 oz Goldings, U.S. Hops Pellet 5 Boil 60 min 40.6%
3.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb Irish Moss Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.249 gal Saccharification Infusion -- 156 °F 73 min
9.46358 gal Mash out Infusion -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.2 24.8  
Mash volume with grains 7.34 29.4  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 2.45 g | 9.8 qt) 1.67 6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 5.85 23.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.87 31.5
Equipment Profile Used: System Default
 
Notes

Kept on pressure for the most part following kegging.
Was fighting cold ambient temperatures during mashing, which probably helped with the overshooting of the starting mash temperature.
Had trouble with cooling the wort because I couldn't get water through hoses. In the future, I will be storing my hose inside the house during the winter.

Entered into 2011 NHC: 37 (High score was 42, average 31.9)
Entered into 2011 Champion of the Pint: 37.5 BRONZE MEDAL

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  • Last Updated: 2011-05-07 04:11 UTC