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Porter

197 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: SS & DS
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday October 19th 2017
1.060
1.012
6.3%
32.2
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.30 lb American - Pale 2-Row14.3 lb Pale 2-Row 37 1.8 77.8%
1.78 lb American - Special Roast1.78 lb Special Roast 33 50 9.7%
0.72 lb American - Carapils (Dextrine Malt)0.72 lb Carapils (Dextrine Malt) 33 1.8 3.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.7%
0.36 lb United Kingdom - Chocolate0.36 lb Chocolate 34 425 2%
0.36 lb Flaked Barley0.36 lb Flaked Barley 32 2.2 2%
0.36 lb United Kingdom - Roasted Barley0.36 lb Roasted Barley 29 550 2%
18.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.32 oz East Kent Goldings1.32 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 19.45 27.2%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 15 min 3.66 10.3%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.8 Boil 15 min 8.63 30.9%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 6.1 Boil 0 min 30.9%
0.04 oz Willamette0.038 oz Willamette Hops Pellet 4.8 Boil 60 min 0.44 0.8%
4.86 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q3 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 8 15 24 124
- Put in 6 g (1.5 tsp) of gypsum into mash water only (this boosted calcium ppm from 37 to 92.8)
- Put in 5 g (1.1 tsp) of calcium chloride into mash water only (this boosted SO42-/Cl- ratio from "concentration too low for meaningful ratio (24/15)" to "1.4 Balanced (95.3/66.4)")
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 153 °F 60 min
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 6.25 25  
Mash volume with grains 7.72 30.9  
Grain absorption losses -2.3 -9.2  
Remaining sparge water volume (equipment estimates 5.98 g | 23.9 qt) 6.3 25.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.68 g | 38.7 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 12.55 50.2
Equipment Profile Used: System Default
 
Notes
  • Using 3 liquid packages of 1056 American ale yeast
  • Target mash temp was 153 F, we hit 152.2 F
  • Targeted PB OG 1.046, hit 1.049 (12 Brix)
  • Targeted 1.058 OG, hit 1.060 OG (14.5 Brix), brew house efficiency was 73% compared to 70% expected
  • Started fermentation at 64F, raised to 65F on day 2, raised to 66F on day 5, raised to 67F on day 6, raised to 68F on day 7, raised to 69F on day 8
  • Took gravity reading on day 8 and reading was 1.012. So actual attenuation was 79% vs. 75% expected.


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  • Last Updated: 2018-05-13 12:59 UTC