Spite Row, Smoked Porter II - Beer Recipe - Brewer's Friend

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Spite Row, Smoked Porter II

138 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 80 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 33.9 liters
Pre Boil Gravity: 8.8 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Stuart Slater
Calories: 138 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday January 26th 2015
11.3 °P
2.1 °P
4.9%
25.4
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Golden Promise2 kg Golden Promise 37 3 40.8%
1.50 kg German - Smoked Malt1.5 kg Smoked Malt 37 3 30.6%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 10.2%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 8.2%
0.20 kg Torrified Wheat0.2 kg Torrified Wheat 36 2 4.1%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 6.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Leaf/Whole 6.7 Boil 60 min 20.42 50%
15 g Bramling Cross15 g Bramling Cross Hops Leaf/Whole 6.65 Boil 15 min 5.03 25%
15 g Bramling Cross15 g Bramling Cross Hops Leaf/Whole 6.65 Boil 0 min 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
12.3 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.3
Mash volume with grains 15.5
Grain absorption losses -4.9
Remaining sparge water volume 27.5
Mash Lauter Tun losses -0.9
Pre boil volume 33.9
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 26
Estimated amount in fermentor 26
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

Will use UK smoked malt rather than German.

Came out overprimed. Needs more roast malt character and general malt character. Next version will use roast barley. A little thin.

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  • Public: Yup, Shared
  • Last Updated: 2015-10-16 20:38 UTC