Saorsa - Scotch Porter - Beer Recipe - Brewer's Friend

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Saorsa - Scotch Porter

193 calories 18.8 g 330 ml
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 8.5 liters (fermentor volume)
Pre Boil Size: 4 liters
Pre Boil Gravity: 1.133 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Me :)
Rating:
5.00 (1 Review)

Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday March 13th 2015
1.063
1.014
6.4%
41.6
34.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Liquid Malt Extract - Light1.3 kg Liquid Malt Extract - Light 35 4 57.5%
175 g Dry Malt Extract - Light175 g Dry Malt Extract - Light 42 4 7.7%
72 g Molasses72 g Molasses 36 80 3.2%
1,547 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
300 g American - Caramel / Crystal 60L300 g Caramel / Crystal 60L 34 60 13.3%
250 g United Kingdom - Peated Malt250 g Peated Malt 38 2.5 11.1%
85 g American - Chocolate85 g Chocolate 29 350 3.8%
80 g American - Black Malt80 g Black Malt 28 500 3.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Target19 g Target Hops Pellet 11.5 Boil 60 min 30.8 50%
19 g Challenger19 g Challenger Hops Leaf/Whole 8.9 Aroma 15 min 10.75 50%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2 oz Oak Chips Flavor Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 40g       CO2 Level: 2.5 Volumes
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 14 L) 3.6
Mash volume with grains (equipment estimates 14 L) 4.1
Grain absorption losses (steeping) -0.7
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 14.4 L) 4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 8.5
Going into fermentor 8.5
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: 3.6  
Equipment Profile Used: System Default
 
Notes

Earlier tastings were extremely oaky(bottling + 2 weeks), the oak has now mellowed a bit (Bottling + 55 days), but is still a little overpowering. I'll consider halving the amount of oak in next year's batch (1oz instead of 2 for 2 gal), as it is difficult to detect any of the peatier notes from the peated malt with all that oak. Otherwise, very tasty, friends were shocked that it was home-made.

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  • Last Updated: 2018-02-22 03:00 UTC