SN Porter - Beer Recipe - Brewer's Friend

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SN Porter

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Source: john Palmer How to Brew
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday February 18th 2015
1.047
1.013
4.4%
73.6
29.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 72.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.5%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 9.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.5%
1 lb United Kingdom - Brown1 lb Brown 32 65 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 57.24 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 40 min 9.66 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 6.67 25%
2 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 30 min
Infusion -- 158 °F 30 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.5 22  
Mash volume with grains 6.38 25.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 2.7 g | 10.8 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Primary ferment at 65 f for 2 weeks or 1 week primary and 3 weeks secondary.
Condition 1 month

BG 6 gallons 1.052
OG for 5 gallons 1.062

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  • Last Updated: 2015-02-18 21:00 UTC