Perilla Porter - Beer Recipe - Brewer's Friend

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Perilla Porter

206 calories 24.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Adapted from a Northern Brewer recipe
Calories: 206 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Sunday March 27th 2016
1.066
1.021
5.8%
30.0
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Pale 2-Row1 kg Pale 2-Row 38 2.5 18.3%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.2%
0.45 kg American - Midnight Wheat Malt0.45 kg Midnight Wheat Malt 33 550 8.3%
0.50 kg German - Caramel Wheat0.5 kg Caramel Wheat 34 46 9.2%
3 kg Liquid Malt Extract - Wheat3 kg Liquid Malt Extract - Wheat 35 3 55%
5.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 60 min 15.64 50%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 45 min 14.36 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Fresh Perilla Leaves Herb Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Mash out at 76*C Infusion -- 67 °C 60 min
10 L Sparge -- 76 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.3 L) 25.3
Mash volume with grains (equipment estimates 26.3 L) 26.9
Grain absorption losses (steeping) -2.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.3  
Equipment Profile Used: System Default
 
Notes

Bring 10L water to 72C and add grains (preferably in a nylon bag). Adjust temp as needed to remain stable at 67C for 60 min. Shift bag lightly as needed to ensure water has maximum contact with the grains. Prep sparge water by heating 10L water to 76C. In final 5 min of infusion, raise mash temperature to 76C for mash out. Lift grains from wort and place in large strainer above the kettle. In batches, slowly sparge the grain bag over the course of 10 min. Boil volume should be close to 20L after sparge. Top off to 23L. Following hop schedule as noted. Add LME at 15 min. Cool to <26*C and transfer to fermenter. Aerate and pitch 2L yeast starter. Ferment in primary for 7-10 days, transfer to secondary. Chiffonade perilla leaves, removing any woody stems. Add dry hops and perilla leaves in separate nylon bags. Ferment in secondary for 10-14 days or until desired flavor is achieved.

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  • Last Updated: 2016-05-17 07:30 UTC
  • Snapshot Created: 2016-03-27 02:16 UTC