1871 Porter - Beer Recipe - Brewer's Friend

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1871 Porter

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Branden
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday October 31st 2016
1.049
1.012
4.9%
29.0
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 74.4%
1 lb American - Special Roast1 lb Special Roast 33 50 9.3%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.7%
0.50 lb Molasses0.5 lb Molasses 36 80 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.2 Boil 60 min 21.32 40%
0.25 oz Mount Hood0.25 oz Mount Hood Hops Pellet 5 Boil 30 min 3.36 20%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 5 Boil 15 min 4.34 40%
1.25 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Antelope Ridge, Box Elder, SD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 31 5 2 59 212
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mashin Temperature -- 154 °F 45 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 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 5.15 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

Swapped out brown malt for Special Roast malt
Reduced Brown from 1.5lb to Roast 1lb

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  • Last Updated: 2018-01-21 20:14 UTC