Old Hound Dog Pre-Prohibition Porter - Beer Recipe - Brewer's Friend

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Old Hound Dog Pre-Prohibition Porter

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.75 gallons
Post Boil Size: 10.9 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 68% (brew house)
Source: D. Martich, TBN
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Thursday October 12th 2017
1.070
1.017
7.0%
59.0
45.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 69.8%
3.50 lb United Kingdom - Amber3.5 lb Amber 32 27 11.1%
3.50 lb United Kingdom - Brown3.5 lb Brown 32 65 11.1%
1.50 lb United Kingdom - Black Patent1.5 lb Black Patent 27 525 4.8%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 3.2%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Columbus2.5 oz Columbus Hops Pellet 15 Boil 60 min 58.95 100%
2.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 888 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Eden Prairie MN Municipal Water Supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 30 7 37 21 73
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.24 gal (52.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.24 gal (4.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.33 gal (57.33 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 2.33 gal (9.33 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.5 qt/lb 11.81 47.3  
Mash volume with grains (equipment estimates 14.23 g | 56.9 qt) 14.33 57.3  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.24 g | 53 qt) 12.75 51  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 10.9 43.6  
Top off amount 0.1 0.4  
Going into fermentor 11 44  
Total: 16.94 67.8
Equipment Profile Used: System Default
 
Notes

Recipe changes: Added 1 lb chocolate, reduced Columbus hops to 45 min, added 10 min of Nugget hops

Ferment in primary for 3 weeks at 66° F. After fermentation is complete, rack to a keg and allow to mature for 4 weeks in the low 40s° F.

Carbonate at 15 psi for 5 to 6 days.

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  • Last Updated: 2023-11-02 13:08 UTC