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English Porter

204 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 67.7% (brew house)
Source: Nick
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday February 12th 2015
1.062
1.012
6.5%
41.4
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 90%
0.30 lb American - Dark Chocolate0.3 lb Dark Chocolate 29 420 3%
0.20 lb Belgian - Special B0.2 lb Special B 34 115 2%
0.20 lb American - Caramel / Crystal 120L0.2 lb Caramel / Crystal 120L 33 120 2%
0.30 lb American - Caramel / Crystal 20L0.3 lb Caramel / Crystal 20L 35 20 3%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 5.3 Boil 60 min 24.71 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 15 min 16.66 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt BIAB Infusion -- 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.08 g | 28.3 qt) 6.25 25  
Mash volume with grains (equipment estimates 7.88 g | 31.5 qt) 7.05 28.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 4.75 19  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 6.25 25
Equipment Profile Used: System Default
 
Notes

Less boil-off than expected plus more water
added to set mash-in temp. Total water to mash about 5.5 gal.Total to fermenter about 4 gallons.Pitched yeast at 71 F. Fermented in primary (glass) at 65 F. Pre-boil OG 1.062. Post boil OG 1.062.To secondary for
1 week at 52 degrees. To keg after another week, FG 1.012. Very clear,amber, good body.
Only collected 2.5 gallons.(Lots of trub from the BIAB method after boil. Will let it settle more next time before pitching the
yeast. ABV 6.7%

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  • Last Updated: 2015-03-14 15:15 UTC