The Trans-Porter - Beer Recipe - Brewer's Friend

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The Trans-Porter

204 calories 23.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Loomis
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday September 4th 2015
1.061
1.019
5.5%
33.0
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 78.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.1%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Horizon0.5 oz Horizon Hops Pellet 12.5 Boil 60 min 19.62 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 10.86 40%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 5 min 2.56 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Bourbon soaked oak chips Flavor Secondary 7 min.
2 each Vanilla beans Flavor Secondary 7 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.25 qt Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.59 g | 38.4 qt) 7.25 29  
Mash volume with grains (equipment estimates 9.59 g | 38.4 qt) 8.37 33.5  
Grain absorption losses (steeping) -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 7.25 29
Equipment Profile Used: System Default
 
Notes

Vanilla beans and bourbon soaked oak chips are to be added in secondary fermentor for 7 days following primary fermentation.

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  • Last Updated: 2015-09-08 19:43 UTC