Nov Porter - Beer Recipe - Brewer's Friend

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Nov Porter

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday November 29th 2016
1.053
1.014
5.1%
28.1
32.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb American - Pale 2-Row8.75 lb Pale 2-Row 37 1.8 69.7%
1.25 lb Canadian - Munich Light1.25 lb Munich Light 34 10 10%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 4%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 2%
4 oz American - Black Malt4 oz Black Malt 28 500 2%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 6%
5 oz American - Chocolate5 oz Chocolate 29 350 2.5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 4%
12.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.43 oz Goldings0.425 oz Goldings Hops Pellet 5.8 Boil 60 min 8.57 19.5%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 60 min 11.73 34.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 7.76 46%
2.17 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.52 18.1  
Mash volume with grains 5.49 22  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.2 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.72 38.9
Equipment Profile Used: System Default
 
Notes

11/29 OG 1.058. ph between 5.1-5.5 throughout mash

December 15, 2016: too bitter- dial down to 22 at least. color is brown and looking for darker; maybe 3/4 pound for roast but maybe 0.33-0.5 pounds of carafa 2; chocolate necessary? What about black malt? what about MN Wheat? Gravity 1.016

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  • Last Updated: 2016-12-15 23:10 UTC