Brown Suger Rye Porter2 - Beer Recipe - Brewer's Friend

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Brown Suger Rye Porter2

217 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yo Yo Yo!
Calories: 217 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Thursday December 17th 2015
1.065
1.019
6.0%
49.6
24.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Munich - Light 10L6 lb Munich - Light 10L 33 10 24.5%
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 24.5%
4.50 lb American - Rye4.5 lb Rye 38 3.5 18.4%
3 lb American - Caramel / Crystal 120L3 lb Caramel / Crystal 120L 33 120 12.2%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 8.2%
2 lb Brown Sugar2 lb Brown Sugar 45 15 8.2%
1 lb Torrified Barley1 lb Torrified Barley 36 2 4.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 60 min 33.02 33.3%
2 oz Yakima Valley Hops - Fuggle2 oz Fuggle Hops Pellet 4.5 Boil 45 min 10.74 33.3%
2 oz Yakima Valley Hops - Fuggle2 oz Fuggle Hops Pellet 4.5 Boil 15 min 5.81 33.3%
6 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 301 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 155 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 7.31 29.3  
Mash volume with grains 9.11 36.5  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 7.33 g | 29.3 qt) 2.6 10.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 11.73 g | 46.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 9.91 39.7
Equipment Profile Used: System Default
 
Notes

Started with Salted Carmel Porter Recipe by Yellow_Boots from brewtoad.com and made some changes to make brown sugar rye porter.

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  • Last Updated: 2016-09-27 16:35 UTC