Bad Ass Brunette (gluten free Porter) - Beer Recipe - Brewer's Friend

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Bad Ass Brunette (gluten free Porter)

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday September 4th 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Pale Ale Malt 2-Row9 lb Pale Ale Malt 2-Row 36.8 3.5 78.3%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 8.7%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 8.7%
0.50 lb Briess - Chocolate0.5 lb Chocolate 25 350 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 26.35 75%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Aroma 5 min 1.75 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml clarity ferm (white labs) Fining Primary 0 min.
1 each 1 campdem tablet Water Agt Mash 0 min.
0.50 tsp gelatin Fining Primary 0 min.
4.30 ml Lactic acid Water Agt Sparge 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.34 psi       Temp: 38 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Filter water thru carbon filter
1 campden tablet to remove chloramine
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 166 °F 154 °F 60 min
5 gal Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 4.17 16.7  
Mash volume with grains 5.09 20.4  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4.52 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Carbon filter and treat 12 gal water with 1 campden tablet, acid. Mash in at 154F in 10 gal Igloo cooler with false bottom. Collect 7 gal wort, boil in 8 gal pot. After hot break, add hops. Quickly cool wort to 66F with immersion chiller. Bubble O2 thru stone for 1 minute. Pitch yeast and clarity fermentation. Ferment at 66F 2 weeks in temp controlled freezer. Kegged. Estimated <10 PPM Gluten obtained by using White labs Clarity Ferm to break down the gluten in the fermentor.

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  • Last Updated: 2022-07-02 01:33 UTC