1776 Porter - Beer Recipe - Brewer's Friend

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1776 Porter

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Radical Brewing Pg 96
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday October 3rd 2017
1.066
1.016
6.5%
69.2
29.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 lb United Kingdom - Maris Otter Pale5.4 lb Maris Otter Pale 38 3.75 32.9%
5.40 lb United Kingdom - Amber5.4 lb Amber 32 27 32.9%
4 lb United Kingdom - Brown4 lb Brown 32 65 24.4%
1 lb American - Pale Ale1 lb Pale Ale 37 3.5 6.1%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3%
2 oz United Kingdom - Pale Chocolate2 oz Pale Chocolate 33 207 0.8%
16.42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
104 g Fuggles104 g Fuggles Hops Pellet 4.9 Boil 60 min 69.16 100%
104 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.40 g Brewers Licorice Spice Boil 15 min.
8.40 g Licorice Root Spice Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
104 7.5 30 58 49 247

MASH: 1.3 Gallons WH Water + 4.05 Gallons RO Water

Sparge 4.6 Gallons RO Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.46 21.8  
Mash volume with grains 6.78 27.1  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume 5.34 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.39 g | 33.6 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume (equipment estimates 6.11 g | 24.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.8 43.2
Equipment Profile Used: System Default
 
Notes

British Stout Yeast

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  • Last Updated: 2017-10-15 10:59 UTC