Wheat & Rye Porter - Beer Recipe - Brewer's Friend

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Wheat & Rye Porter

211 calories 20.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday November 13th 2016
1.064
1.014
6.6%
20.7
25.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
14 oz American - Red Wheat14 oz Red Wheat 38 2.5 6.3%
14 oz American - Rye14 oz Rye 38 3.5 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 7.1%
0.25 lb Honey0.25 lb Honey 42 2 1.8%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Leaf/Whole 15 Boil 60 min 11.26 20%
0.50 oz Sonnet0.5 oz Sonnet Hops Pellet 4.5 Boil 30 min 5.71 40%
0.50 oz Sonnet0.5 oz Sonnet Hops Pellet 4.5 Boil 15 min 3.69 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp calcium chloride Water Agt Mash --
0.13 tsp manesium sulphate Water Agt Mash --
0.13 tsp gypsum Water Agt Mash --
1 each Whirfloc Fining Boil 15 min.
2 tbsp Superferment Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
All brewing salts were added to the mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Mash Infusion -- 152 °F 60 min
8 qt Rinse grains Fly Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.5 g | 38 qt) 10.45 41.8  
Mash volume with grains (equipment estimates 10.6 g | 42.4 qt) 11.55 46.2  
Grain absorption losses -1.72 -6.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

I did not use Belgian chocolate malt instead, the coffee malt used was not listed on the fermentables section. It was made by LD Carlson Co. It was called Blackswaen Coffee Malt a product of the Netherlands. It's lovibond rating was 220. Someone from this website needs to update the list of fermentables. The honey listed was added to the secondary.

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  • Last Updated: 2016-11-13 21:40 UTC