Regan Dillon Porter - Beer Recipe - Brewer's Friend

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Regan Dillon Porter

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Web
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday February 12th 2015
1.061
1.014
6.1%
35.9
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 lb American - Pale 2-Row9.4 lb Pale 2-Row 37 1.8 70.3%
1.40 lb German - Munich Light1.4 lb Munich Light 37 6 10.5%
1.40 lb American - Caramel / Crystal 40L1.4 lb Caramel / Crystal 40L 34 40 10.5%
11.30 oz American - Chocolate11.3 oz Chocolate 29 350 5.3%
7.40 oz United Kingdom - Black Patent7.4 oz Black Patent 27 525 3.5%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Kent Goldings1.25 oz Kent Goldings Hops Pellet 5 Boil 60 min 22.63 39.8%
0.67 oz Fuggles0.67 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.39 21.3%
0.60 oz Fuggles0.6 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.85 19.1%
0.31 oz Kent Goldings0.31 oz Kent Goldings Hops Pellet 5 Boil 0 min 9.9%
0.31 oz Fuggles0.31 oz Fuggles Hops Pellet 4.5 Boil 0 min 9.9%
3.14 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 154 °F 45 min
22 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.01 20.1  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.

<br />

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

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  • Last Updated: 2015-02-12 16:25 UTC