Dark Night Tangerine Porter - Beer Recipe - Brewer's Friend

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Dark Night Tangerine Porter

172 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Randy Mosher
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday July 19th 2016
1.052
1.013
5.2%
36.1
27.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 34%
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 25.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 17%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.5%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 6.4%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4.3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.1%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 15.68 28.6%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 3.97 14.3%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 11.27 28.6%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.13 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Zest of Tangerine Flavor Boil 1 min.
1 oz Coriander Spice Boil 1 min.
1 oz Star ansine Spice Boil 1 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.82 35.3  
Mash volume with grains 9.76 39  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.1 28.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.78 g | 19.1 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Mix the flaked oats and flaked wheat with 1 lb of lager malt and mash in for 15 minutes at 150° F (65.5° C), then raise to a boil and maintain for 10 minutes. Have the other grains at protein rest, and raise to mash at 154° F (68° C) when you add the boiling unmalted grain to the main mash. Continue for 30-40 minutes, then mash out at 170° F (77° F), and maintain at least 165° F (74° C) during spargeing to keep the starch liquefied.
Collect enough run off to have 5 gallons of wort after a 90 minute boil. Bring the wort to a boil and add .5 oz (14 g) of Northern Brewer hops. After 60 minutes, add .25 oz (7 g) of Styrian Golding hops and .5 oz (14 g) of Northern Brewer hops. After 15 more minutes add .5 oz (14 g) of Styrian Golding hops. At the end of the boil, add the zest of 1 tangerine, 1 oz (28 g) coriander, and .5 tsp (2 g) ground star anise. Cool the wort and aerate it a proper amount then pitch your yeast. The beer will reach maturation in 2 to 4 months.

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  • Last Updated: 2016-07-19 00:16 UTC