Park Bench Porter - Beer Recipe - Brewer's Friend

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Park Bench Porter

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brew Magazine October 2016
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Sunday October 23rd 2016
1.062
1.016
6.1%
51.8
38.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 48.1%
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 33.3%
1 lb American - Chocolate1 lb Chocolate 29 350 7.4%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.7%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 41.97 60%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 9.78 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each worflock Fining Boil 15 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 317 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.91 g | 23.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 4.2 gallons of water to reach a mash temperature of 154 degrees and hold for 60 minutes.

Vorlauf and then sparge with 2.7 gallons and top up to reach 6 gallons of wort.

Boil for 60 minutes and then chill to 63 degrees and pitch the yeast. Ferment at 64 degrees and ferment to 1.018 final gravity.

Two weeks in the fermenter and then keg. My usual way!

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  • Last Updated: 2016-10-23 21:52 UTC