Rum Porter - Beer Recipe - Brewer's Friend

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Rum Porter

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: JT-inspired
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday May 7th 2015
1.056
1.015
5.4%
28.1
23.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 78.3%
2 lb United Kingdom - Brown2 lb Brown 32 65 8.7%
2 lb United Kingdom - Crystal 50L2 lb Crystal 50L 34 50 8.7%
1 lb American - Chocolate1 lb Chocolate 29 350 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.5 Boil 60 min 24.05 40%
3 oz Fuggles3 oz Fuggles Hops Pellet 4.2 Boil 5 min 4.03 60%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       CO2 Level: 2.0 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 7 12 83 83 100
Mash: 9gal, 3.5g gypsum, 5.5g CaCl2, 1g Epsom
Boil: 4.9gal, 1.9g gyp, 3.0g CaCl2, .5g Epsom

This effectively is the water profile used in Porter Tweakage (which turned out great).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.19 28.8  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume 9.84 39.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.69 g | 54.8 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 12.21 g | 48.9 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.03 68.1
Equipment Profile Used: System Default
 
Notes

JT's base recipe, modified a little by me. This is a little bigger than a standard brown porter.

Using medium toast french (I'm using american) oak wood cubes, soak 30 in gold rum and 30 in white rum for a month. (15 of each per 5 gallons)

Using Hugh Baird C50/C60 instead of American C40 and Maris Otter instead of 2-row.

In secondary (keg), add these until it tastes good (approximately 6-8 weeks).

JT mashed at 154 and used cascade hops.

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  • Last Updated: 2015-08-18 04:44 UTC