Porter - Beer Recipe - Brewer's Friend

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Porter

189 calories 30.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 15 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.1 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Source: J-Ho
Calories: 189 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)
Created: Monday June 26th 2017
1.055
1.029
3.5%
52.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.89 lb American - Pale 2-Row0.89 lb Pale 2-Row 37 1.8 34.4%
0.71 lb United Kingdom - Maris Otter Pale0.71 lb Maris Otter Pale 38 3.75 27.4%
8.57 oz American - Munich - Dark 20L8.57 oz Munich - Dark 20L 33 20 20.7%
3 oz American - Midnight Wheat Malt3 oz Midnight Wheat Malt 33 550 7.2%
2.14 oz American - Chocolate2.14 oz Chocolate 29 350 5.2%
2.14 oz Belgian - Special B2.14 oz Special B 34 115 5.2%
41.45 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.43 oz Galena0.43 oz Galena Hops Pellet 13 Boil 15 min 52.58 74.1%
0.15 oz Centennial0.15 oz Centennial Hops Pellet 10 Dry Hop 1 days 25.9%
0.58 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
50%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Infusion -- 157 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 1.96 g | 7.9 qt) 1.67 6.7  
Mash volume with grains (equipment estimates 2.17 g | 8.7 qt) 1.88 7.5  
Grain absorption losses -0.32 -1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.39 g | 5.6 qt) 1.1 4.4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.67 6.7
Equipment Profile Used: System Default
 
Notes

MO toasted in 350 degree oven for 20 minutes
OG: 14 brix
Getting closer on this. Still getting some burnt toast flavors. Next time decrease midnight wheat a bit and substitute brown malt for chocolate malt. The special b is a nice addition.

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  • Last Updated: 2017-10-16 16:30 UTC