Porter max - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Porter max

199 calories 19.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Max Daniel
Calories: 199 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Wednesday June 22nd 2016
1.065
1.014
6.8%
19.4
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pilsner8 kg Pilsner 37 1.8 62.5%
1.50 kg American - Wheat1.5 kg Wheat 38 1.8 11.7%
1 kg Cane Sugar1 kg Cane Sugar 46 0 7.8%
1 kg American - Chocolate1 kg Chocolate 29 350 7.8%
1 kg American - Pale 2-Row1 kg Pale 2-Row 37 1.8 7.8%
300 g Finland - Crystal Malt 300300 g Crystal Malt 300 35 113 2.3%
12.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Bullion25 g Bullion Hops Leaf/Whole 8 Boil 60 min 11.69 38.5%
40 g Crystal40 g Crystal Hops Leaf/Whole 4.3 Boil 30 min 7.73 61.5%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish mosh Herb Boil 10 min.
0.01 g Wyeast - Beer Nutrient Herb Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.84 bar       Temp: 5 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 35 35 73 85
Agua de Vicente Lopez para 70 litros:
Agregar 5Gr CaSO4 5Gr CaCl2 5Gr ac citrico en 70litros, empastar maltas y caramelo, luego chocolate en recirculado. Opcionalmente agregar Cold mash para subir color
Dividir en dos fermentadores con saf04 y saf5
Medido PH mash dio 5.4 PH recirculado 5.3 ph a fermentar 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.2 L Strike 73 °C 69 °C 50 min
30 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 35.4
Mash volume with grains 43.2
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 21.6 L) 26.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 44.9 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 36 L) 46
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46 L) 36
Total: 62.1  
Equipment Profile Used: System Default
 
Notes


No se destaca el lupulo utilizado


Last Updated and Sharing
 
984
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-17 22:15 UTC