Papa's Porter (Original Recipe) - Beer Recipe - Brewer's Friend

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Papa's Porter (Original Recipe)

212 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Klassic
Calories: 212 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Wednesday October 21st 2015
1.063
1.023
5.3%
43.3
37.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 70.2%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 3.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 3.5%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 3.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.5%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 3.5%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 3.5%
0.25 lb German - De-Husked Caraf III0.25 lb De-Husked Caraf III 32 470 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 16 Boil 60 min 29.32 20%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 5 Boil 15 min 4.55 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 6 Boil 15 min 5.46 20%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 5 Boil 5 min 1.83 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 6 Boil 5 min 2.19 20%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
62%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88 0 17 105 69 44
Mash Water Only. 4g Gypsum, 7g CaCl, 2g Baking Soda. Est. Mash pH of 5.3.

Forgot Yeast Nutrient during boil, and threw in chilling wort (below 180F) - hopefully, not a problem.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.63 18.5  
Mash volume with grains 5.77 23.1  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.4 21.6  
Going into fermentor 5.4 21.6  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Oxygenated 60 seconds. Used 2 packages of rehydrated US-05. Took almost 36 hours before krausen formed.

Day 3 of ferment (internal temperature around 66-67F, with ambient set at 68-69F). Dark thick krausen (less than an inch though) with visible yeast activity and airlock activity. Appears to be chugging along nicely. Does not look like blow-off will be a problem. Did not take gravity sample.

Day 4 of ferment. Krausen increased to over an inch. Gravity sample read ~1.030, which is fine considering it took two days to get going. Still around 66F internal. Ambient set at 68F. Did not taste overly bitter, still yeasty, should turn out nice.

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  • Last Updated: 2015-11-30 17:38 UTC