Spiced Plum Porter v1 - Beer Recipe - Brewer's Friend

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Spiced Plum Porter v1

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Domskidom
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday October 19th 2017
1.053
1.013
5.3%
62.7
33.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Golden Promise5 kg Golden Promise 37 3 78.4%
200 g United Kingdom - Cara Malt200 g Cara Malt 35 17.5 3.1%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 3.9%
200 g United Kingdom - Brown200 g Brown 32 65 3.1%
525 g Flaked Oats525 g Flaked Oats 33 2.2 8.2%
200 g United Kingdom - Black Patent200 g Black Patent 27 525 3.1%
6,375 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Columbus40 g Columbus Hops Pellet 15 Boil 60 min 62.67 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 kg Pitted prunes Flavor Secondary 7 days
1 each Protofloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Liverpool - L15
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 3 15 14 26 5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Sacch rest Infusion -- 67 °C 60 min
26 L Mash out Infusion -- 74 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.9
Mash volume with grains 20.1
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 22.2 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

3 days prior to Brewday, 2.5kg of dried pitted prunes will be soaked in a bottle of spiced rum and star anise (10) (yet to decide brand).

Beer will be conditioned in secondary on prunes for 7 days or until desired flavour is obtained.

16 litre mash
14 litre sparge



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  • Last Updated: 2017-11-12 09:36 UTC