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Preto

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday January 10th 2013
1.052
1.013
5.2%
26.8
35.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 78.3%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 8.7%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4.3%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 4.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.3%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 6 Boil 75 min 22.81 50%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 6 Boil 5 min 3.96 50%
2 oz / 0.00
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.3 Infusion -- 152 °F 60 min
12 Sparge -- 175 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 3.16 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
"Preto" Robust Porter beer recipe by hoplady89. All Grain, ABV 5.22%, IBU 26.77, SRM 35.4, Fermentables: (Pale 2-Row, Munich - Dark 20L, Black Malt, Dark Chocolate, Caramel / Crystal 120L) Hops: (Northern Brewer, Cascade)
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  • Last Updated: 2013-03-27 00:00 UTC