Poozy Porter Brbn aged - Beer Recipe - Brewer's Friend

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Poozy Porter Brbn aged

191 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Thursday October 27th 2016
1.062
1.016
6.1%
32.7
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale 38 3.75 65.6%
0.65 kg United Kingdom - Cara Malt0.65 kg Cara Malt 35 17.5 10.4%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.8%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 4.8%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 4%
0.20 kg United Kingdom - Crystal 140L0.2 kg Crystal 140L 33 140 3.2%
0.20 kg United Kingdom - Malted Naked Oats0.2 kg Malted Naked Oats 33 1.3 3.2%
0.15 kg German - Carafa III0.15 kg Carafa III 32 535 2.4%
0.10 kg United Kingdom - Wheat0.1 kg Wheat 37 2 1.6%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Leaf/Whole 6.9 Boil 60 min 13.21 28.6%
20 g Northern Brewer20 g Northern Brewer Hops Leaf/Whole 6.9 Boil 30 min 10.16 28.6%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 9 Boil 10 min 9.37 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml AMS (CRS) SPARGE Water Agt Mash 1 hr.
0.25 tsp proflac Fining Boil 10 min.
1 each Vanilla Pod Flavor Secondary 11 days
2 tbsp coffe beans Flavor Secondary 6 days
40 g oak chips in bourbon Flavor Secondary 90 days
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 68 °C 60 min
Sparge -- 75 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21.9
Mash volume with grains 26
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 15.3 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 26
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Note: This was split into 2 X 10 liter batches. one in secondary with coffee and vanilla, second aged with just oak chips in Bourbon.

Above grain bill and hops is perfect, do not change use as base Porter.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-30 12:29 UTC