The 2016 Series - Porter (Blacksmith Porter) - Beer Recipe - Brewer's Friend

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The 2016 Series - Porter (Blacksmith Porter)

216 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (brew house)
Source: lankbrew
Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Monday December 14th 2015
1.070
1.018
6.9%
49.8
46.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 83.3%
0.10 kg American - Caramel / Crystal 60L0.1 kg Caramel / Crystal 60L 34 60 1.7%
0.20 kg American - Chocolate0.2 kg Chocolate 29 350 3.3%
0.40 kg American - Midnight Wheat Malt0.4 kg Midnight Wheat Malt 33 550 6.7%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 40 min 38.59 44.4%
25 g Pacific Gem25 g Pacific Gem Hops Pellet 15.4 Boil 5 min 11.25 55.6%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp water of Espresso beans Flavor Bottling --
5 g oak chip Flavor Secondary 7 min.
50 g lacotose Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Temperature -- 68 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 24
Mash volume with grains 28
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 5.8 L) 5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Going into fermentor 17
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

after primary:
keg 9l
4-5l mix togheter with 50g lactose and then pour to bottle with 1tsp of coldbrewed coffee

secondary
4l with oak chips soaked in smoked whiskey (10g oakchip in 2½cl Ardbeg)

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  • Last Updated: 2016-09-01 16:23 UTC