Devils - Greg - Beer Recipe - Brewer's Friend

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Devils - Greg

235 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 88% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Sunday January 29th 2017
1.070
1.022
6.3%
31.9
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale Ale6 lb Pale Ale 37 3.5 60%
2 lb American - Victory2 lb Victory 34 28 20%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 10%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4 Boil 60 min 15.82 50%
1 oz Cluster1 oz Cluster Hops Pellet 8.2 Boil 15 min 16.1 50%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

1:29: Added 1/2 gallon RO water
Made 1.5L yeast starter
Yeast day Nov 15th
Steep grains for 20 min at 150 degrees
1lb chocolate malt
1lb roasted barley
Whirlpool for 20 minutes. Let set for 20 minutes.
Aerate for 90 seconds
Chilled to 65 degrees. Basement is 65 degrees.
Final SG 1.070
1/30: pitch yeast at 7am.
2/5: transfered to secondary SG: 1.013 ABV 7.5%
Carbonated to 12psi at 38 degrees

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  • Last Updated: 2017-03-26 19:28 UTC