Porter In the House - Beer Recipe - Brewer's Friend

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Porter In the House

172 calories 17.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 35% (brew house)
Source: White House Honey Porter
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday May 4th 2016
1.052
1.013
5.1%
39.8
24.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.64 lb Liquid Malt Extract - Light2.64 lb Liquid Malt Extract - Light 35 4 74.1%
0.30 lb American - Caramel / Crystal 20L0.3 lb Caramel / Crystal 20L 35 20 8.4%
2.40 oz American - Black Malt2.4 oz Black Malt 28 500 4.2%
1.20 oz American - Chocolate1.2 oz Chocolate 29 350 2.1%
0.40 lb Honey0.4 lb Honey 35 0 11.2%
3.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Galena6 g Galena Hops Pellet 13 Boil 60 min 31.44 40%
3 g Northern Brewer3 g Northern Brewer Hops Pellet 6.9 Boil 60 min 8.34 20%
6 g Domestic Hallertau6 g Domestic Hallertau Hops Pellet 3.9 Boil 0 min 40%
15 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.9 qt Infusion -- 155 °F 45 min
0.8 gal Fly Sparge -- 165 °F 156 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.41 g | 13.6 qt) 3.39 13.6  
Mash volume with grains (equipment estimates 3.41 g | 13.6 qt) 3.47 13.9  
Grain absorption losses (steeping) -0.12 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2 8  
Going into fermentor 2 8  
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: 3.39 13.6
Equipment Profile Used: System Default
 
Notes

Instructions from White House recipe:

  • In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
  • Add the 2 cans of malt extract and honey into the pot. Stir well.
  • Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
  • Set aside and let stand for 15 minutes.
  • Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
  • Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
  • Siphon over to a secondary glass fermenter for another 4-7 days.
  • To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.
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  • Last Updated: 2016-05-15 13:55 UTC