Festiuvs Brown Porter (8g) - Beer Recipe - Brewer's Friend

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Festiuvs Brown Porter (8g)

159 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 50 gallons (fermentor volume)
Pre Boil Size: 51.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cypress Brewing
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday November 12th 2016
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OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 25

1.048
1.014
4.5%
22.3
25.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42.93 lb Thomas Fawcett - Maris Otter Pale Ale Malt42.93 lb Maris Otter Pale Ale Malt 38 2.65 47.6%
31.25 lb Munich Dark 20L31.25 lb Munich Dark 20L 34 20 34.6%
50 oz Belgian - Biscuit50 oz Biscuit 35 23 3.5%
37.50 oz Special B37.5 oz Special B 34 115 2.6%
37.50 oz United Kingdom - Brown37.5 oz Brown 32 65 2.6%
37.50 oz United Kingdom - Chocolate37.5 oz Chocolate 34 425 2.6%
37.50 oz United Kingdom - Crystal 60L37.5 oz Crystal 60L 34 60 2.6%
18.75 oz American - Special Roast18.75 oz Special Roast 33 50 1.3%
18.75 oz German - De-Husked Caraf III18.75 oz De-Husked Caraf III 32 470 1.3%
18.75 oz United Kingdom - Extra Dark Crystal 120L18.75 oz Extra Dark Crystal 120L 33 120 1.3%
1,443.13 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.13 oz Millenium3.13 oz Millenium Hops Pellet 15.8 Boil 45 min 17.72 33.4%
6.25 oz Fuggles6.25 oz Fuggles Hops Pellet 3.8 Boil 15 min 4.6 66.6%
9.38 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.50 each Whirfloc Fining Boil 15 min.
47.63 ml Clarify Ferm Other Primary 0 min.
9.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
6.25 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1691 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
2014 Essex Municipal Water (VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 74
1/8 tsp in mash
1/4 tsp Acid Blend in Sparge Water
for 6 gallon extraction (plus 6 gallons of water + LME for final boil volume)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66.9 qt Sacch Rest Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.17 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 51.85 gal (207.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 39.85 gal (159.41 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 33.6 gal (134.39 qt). Suggest reducing strike water volume to 4.78 gal (19.14 qt) and adding 21.6 gal (86.39 qt) sparge/top-off. 26.38 105.5  
Strike water volume at mash thickness of 1.17 qt/lb 26.38 105.5  
Mash volume with grains 33.6 134.4  
Grain absorption losses -11.27 -45.1  
Remaining sparge water volume (equipment estimates 36.99 g | 148 qt) 36.64 146.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 51.85 g | 207.4 qt) 51.5 206  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.35 -1.4  
Post boil Volume 50 200  
Going into fermentor 50 200  
Total: 63.02 252.1
Equipment Profile Used: System Default
 
Notes

2nd Place British Brown Ale (2015 Greg Noonan Memorial Homebrew competition)



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  • Last Updated: 2024-08-20 21:00 UTC