Export India Porter - Beer Recipe - Brewer's Friend

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Export India Porter

191 calories 18.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Tim's Brew House
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday January 17th 2015
1.058
1.013
5.9%
45.1
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Liquid Malt Extract - Amber9.5 lb Liquid Malt Extract - Amber 35 10 77.6%
7 oz Cane Sugar7 oz Cane Sugar - (late boil kettle addition) 46 0 3.6%
9.94 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
10 oz American - Special Roast10 oz Special Roast 33 50 5.1%
9 oz American - Chocolate9 oz Chocolate 29 350 4.6%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 2%
6 oz American - Black Malt6 oz Black Malt 28 500 3.1%
8 oz American - Victory8 oz Victory 34 28 4.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 40 min 17.89 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 12.05 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 6.65 25%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 8.56 25%
4 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ozark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Target batch size 6.5 gallons
Grain absorption losses (steep / mash) -0.29 gallons
Boil water added to kettle 2.19 gallons
Volume increase from sugar/extract (early additions) 0.81 gallons
Starting boil volume 3 gallons
Volume increase from sugar/extract (late additions) 0.03 gallons
Boil off losses -1.5 gallons
Hops absorption losses -0.15 gallons
Top off amount 5.12 gallons

Total: 7.6 gallons
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.6 g | 30.4 qt) 2.48 9.9  
Mash volume with grains (equipment estimates 7.6 g | 30.4 qt) 2.67 10.7  
Grain absorption losses (steeping) -0.29 -1.2  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 6.5 26  
Going into fermentor 6.5 26  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.48 9.9
Equipment Profile Used: System Default
 
Notes

Calories per 12oz 191.9
Designed to contribute a biscuit flavor to beer. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. Lends toasty, biscuity, tangy, and sour dough flavors to your beer. This malt is particularly suited to English Ales. The malt provides a deep golden to brown color. For nut brown ales, use 5-10% of total grist. For dark amber and other dark beers, use 2-5%. For porter, use 5-10%.
Victory is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up top 25%) in darker beers to bring out more of the toasted biscuit flavors. 28°L
Black malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.
Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.
Caramel 60 is a widely used, versatile, medium crystal malt that will contribute a rich sweetness, and pleasant toasted bread and pronounced, full caramel flavor with a light reddish hue. Use 3-15% in numerous beer styles for enhanced body and foam stability as well as additional flavor and color. 60°L

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  • Last Updated: 2015-01-17 21:29 UTC