FABB Old Ale Partigyle Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

FABB Old Ale Partigyle Porter

137 calories 13.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 49% (brew house)
Source: Steve H
No Chill: 60 minute extended hop boil time
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Sunday September 11th 2016
1.042
1.009
4.3%
39.8
44.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.18 lb Briess - 2 Row Brewers 14.18 lb 2 Row Brewers 37 2 59.8%
2.84 lb American - Munich - Light 10L2.84 lb Munich - Light 10L 33 10 12%
0.96 lb German - Carapils0.96 lb Carapils 35 1.3 4.1%
0.72 lb Belgian - Special B0.72 lb Special B 34 115 3%
1 lb German - Carafa III1 lb Carafa III 32 535 4.2%
1 lb Chocolate1 lb Chocolate 33.1 350 4.2%
1 lb American - Black Barley1 lb Black Barley 27 530 4.2%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 8.4%
23.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.14 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 4.85 16.7%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 8.41 16.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 9.36 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.46 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.6 qt Mash Infusion -- 150 °F 90 min
11.2 qt raise temp for sparge Temperature -- 212 °F 5 min
15 qt Sparge -- 175 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.78 27.1  
Mash volume with grains 8.52 34.1  
Grain absorption losses -2.71 -10.9  
Remaining sparge water volume (equipment estimates 8.64 g | 34.6 qt) 10.03 40.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.81 67.2
Equipment Profile Used: System Default
 
Notes

Old Ale for Wiggly Bridge Barrel
Added Carafa, Chocolate and Black for second runnings.

Last Updated and Sharing
 
877
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-05 02:42 UTC