Sir Percival Brown Porter - Beer Recipe - Brewer's Friend

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Sir Percival Brown Porter

125 calories 13.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Clone Brews
Calories: 125 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Friday December 11th 2015
1.038
1.010
3.7%
20.8
25.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 83.6%
16 oz Grits16 oz Grits 37 1 6%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 4.5%
8 oz American - Black Malt8 oz Black Malt 28 500 3%
268 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cluster0.25 oz Cluster Hops Pellet 6.5 Boil 90 min 7.34 20%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 5 Boil 90 min 5.65 20%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 5 Boil 15 min 7.86 60%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflow Fining Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 120 °F 30 min
8 qt Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.28 25.1  
Mash volume with grains 7.62 30.5  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 3.11 g | 12.4 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Yuengling clone
changes to qty of grains

  • 7.5 LB pale to 14 lb to increase final ABV
  • 8 oz American Crystal to 12 oz to increase SRM
    Could have used Patent Malt (Black) vs Am Black Malt

    Mash all grains at 122 F for 30 minutes
    Step mash to 151 F for 60 minutes
    Sparge
    Boil for 90 minutes with bettering hops (Cluster / Cascade)
    Add flavor hop (Cascade) & Irish Moss at 15 minutes

    Pitch yeast at < 60 F
    Primary fermentation 5 to 7 days at 50-55 F
    Rack to secondary at 57-65 F

    Option to lager for 1 month starting at 45F and slowly decreasing to 34 F over a 2 week period
    Bring beer to 60 F for 3 days before kegging to ensure that fermentation is complete.
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  • Last Updated: 2015-12-12 19:23 UTC