FireBrand Porter - Beer Recipe - Brewer's Friend

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FireBrand Porter

214 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 67% (brew house)
Source: JEB99
Hop Utilization: 96%
Calories: 214 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Sunday January 6th 2013
1.064
1.021
5.6%
29.3
43.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.42 lb United Kingdom - Pale 2-Row10.42 lb Pale 2-Row 38 2.5 76.3%
1.39 lb United Kingdom - Chocolate1.39 lb Chocolate 34 425 10.2%
1.39 lb American - Caramel / Crystal 80L1.39 lb Caramel / Crystal 80L 33 80 10.2%
0.46 lb German - Wheat Malt0.46 lb Wheat Malt 37 2 3.4%
13.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.04 oz Kent Goldings1.04 oz Kent Goldings Hops Pellet 5.6 Boil 60 min 20.58 37.4%
0.69 oz Styrian Goldings0.69 oz Styrian Goldings Hops Pellet 3.8 Boil 20 min 5.61 24.8%
0.35 oz Styrian Goldings0.35 oz Styrian Goldings Hops Pellet 3.8 Boil 10 min 1.7 12.6%
0.35 oz Kent Goldings0.35 oz Kent Goldings Hops Pellet 5.6 Aroma 3 min 0.86 12.6%
0.35 oz Styrian Goldings0.35 oz Styrian Goldings Hops Pellet 3.8 Aroma 3 min 0.58 12.6%
2.78 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 1 TSP / 12 oz       CO2 Level: 0 Volumes
 
Target Water Profile
West Point, NY, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 24 23 8 0
Add Burton Water Salts to WP Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.2 qt Dough In Temperature -- 75 °F 15 min
15.3 qt Acid Rest, decoct 1/3 when temp hits 95, then rest Temperature -- 95 °F 45 min
6.9 qt Alpha Amylase production, rest then boil, Decoction -- 158 °F 45 min
15.3 qt Protein Rest Temperature -- 125 °F 60 min
6.9 qt Beta Amylase production, rest then boil Decoction -- 145 °F 20 min
20.8 qt saccharification rest Infusion -- 153 °F 20 min
6.9 qt Draw off thin liquid then boil, return to mash Decoction -- 212 °F 5 min
19.4 qt Mash Out temp Infusion -- 169 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.98 23.9  
Mash volume with grains 7.07 28.3  
Grain absorption losses -1.71 -6.8  
Remaining sparge water volume (equipment estimates 2.89 g | 11.5 qt) 3.18 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.3 21.2  
Going into fermentor 5.3 21.2  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

With a sugar conversion efficiency of 63%, this recipe produced a robust porter with a an ABV between 6-6.2%. Dark and strong with standard porter bitterness. Unique smoke flavors have also become pronounced with aging.

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  • Last Updated: 2020-11-25 14:59 UTC