Pre-Prohibition Pecan Porter - Beer Recipe - Brewer's Friend

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Pre-Prohibition Pecan Porter

247 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 92% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Sunday October 18th 2015
1.074
1.021
7.0%
30.0
31.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 68.5%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 3.3%
0.50 lb American - Rye0.5 lb Rye 38 3.5 1.6%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 3.3%
3 lb American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt) 33 1.8 9.8%
4 lb Maple Syrup4 lb Maple Syrup 30 35 13.1%
0.15 lb German - Acidulated Malt0.15 lb Acidulated Malt 27 3.4 0.5%
30.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 90 min 5.82 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 4.18 20%
3 oz Centennial3 oz Centennial Hops Pellet 10 Whirlpool at 210 °F 30 min 19.97 60%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Rye Whiskey Oak chips Flavor Secondary 2 min.
4 each kick Fining Boil 20 min.
3 each servomyces Fining Boil 20 min.
2 oz Madagascan Vanilla paste Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-56
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 60 min
Temperature -- 170 °F 10 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: 15.94 gal (63.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.94 gal (15.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.33 33.3  
Mash volume with grains 10.46 41.8  
Grain absorption losses -3.33 -13.3  
Remaining sparge water volume (equipment estimates 10.83 g | 43.3 qt) 9.89 39.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 15.94 g | 63.8 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 13.61 54.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 13.5 54  
Total: 18.22 72.9
Equipment Profile Used: System Default
 
Notes

Using Woodinville Rye Whisky to sterilize the oak chips

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  • Last Updated: 2016-02-21 18:15 UTC