Country Brunch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Country Brunch

338 calories 29 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 338 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Thursday December 3rd 2015
1.102
1.018
11.0%
44.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb American - Pale 2-Row30 lb Pale 2-Row 37 1.8 63.3%
2.75 lb American - Carapils (Dextrine Malt)2.75 lb Carapils (Dextrine Malt) 33 1.8 5.8%
0.10 lb American - Black Malt0.1 lb Black Malt 28 500 0.2%
4.75 lb American - Chocolate4.75 lb Chocolate 29 350 10%
1.40 lb American - Roasted Barley1.4 lb Roasted Barley 33 300 3%
2.70 lb American - Caramel / Crystal 60L2.7 lb Caramel / Crystal 60L 34 60 5.7%
2.70 lb American - Munich - Light 10L2.7 lb Munich - Light 10L 33 10 5.7%
1.50 lb American - Smoked Malt1.5 lb Smoked Malt 37 5 3.2%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 3.2%
47.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 oz East Kent Goldings4.5 oz East Kent Goldings Hops Pellet 5.1 Boil 90 min 32.93 47.4%
2.50 oz Fuggles2.5 oz Fuggles Hops Pellet 5 Boil 15 min 8.32 26.3%
2.50 oz Fuggles2.5 oz Fuggles Hops Pellet 5 Boil 5 min 3.34 26.3%
9.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 369 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 qt Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.11 gal (56.43 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.11 gal (8.43 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.38 gal (81.53 qt). Suggest reducing strike water volume to 8.21 gal (32.83 qt) and adding 8.38 gal (33.53 qt) sparge/top-off. 16.59 66.4  
Strike water volume at mash thickness of 1.4 qt/lb 16.59 66.4  
Mash volume with grains 20.38 81.5  
Grain absorption losses -5.93 -23.7  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 5.59 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.11 g | 56.4 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.36 -1.4  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 22.18 88.7
Equipment Profile Used: System Default
 
Notes

Maple Syrup extract (2-3oz) per 5 gallon Bucket – Added in end of Secondary/ready to bottle.

2 Cups cold steeped coffee per 5 gallon bucket – 1 Cup added in beginning of Secondary, 1 Cup added at Keg/Bottle

1lb Bacon per 5 gallon bucket?

1 5 gallon bucket aged in bourbon barrel for 2 months.

1 5 gallon bucket to contain 2oz of Bourbon soaked oak cubes + bourbon. Add oak cubes and bourbon at beginning of secondary. Removed oak cubes after 7 days. Add heat (spicy pepper) at end of secondary?

Primary – age 10 days
Secondary – age 60 days
Target temp of 65-68 for primary and secondary

Last Updated and Sharing
 
929
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-09-07 15:23 UTC