November Porter - Beer Recipe - Brewer's Friend

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November Porter

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phillip Davis
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday November 4th 2017
1.049
1.010
5.1%
30.1
32.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 66.3%
1.25 lb American - White Wheat1.25 lb White Wheat 40 2.8 11.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.5%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 4.7%
6 oz American - Black Malt6 oz Black Malt 28 500 3.6%
5 oz German - Carafa II5 oz Carafa II 32 425 3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.2%
169 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz El Dorado0.3 oz El Dorado Hops Pellet 12.9 Boil 60 min 15.5 28.6%
0.40 oz El Dorado0.4 oz El Dorado Hops Pellet 12.9 Boil 10 min 7.49 38.1%
0.35 oz Nugget0.35 oz Nugget Hops Pellet 14 Boil 10 min 7.12 33.3%
1.05 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1 tsp pf gypsum, 0.5 tsp of epsom and 1 tsp of calcium chloride
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.96 15.8  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 5.61 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
Notes

11/4/2017- my guess is that this beer is going to be fairly astringent and not an easy drinker: the amount of blk patent and the dryness, accentuated with the wheat character, along with the bitterness at 30+ IBU's, and the dryness from the sheer amount of attenuation is going to make this an unbalanced beer. Although I hope I'm wrong. I wanted to bring out more roast character from the last beer I had with a little bit more of a dryness. However, I didn't have the 0.5 lb of carafa II i wanted this time.

11/18/17- it is a little astringent but more from the hops than the blk patent. I would bring the 10 minute hop boil to only add 10 IBU's as the nugget hops actually work pretty well; maybe even 10 IBU's around 5 minute tell flameout. I would go 3/4-1 pound of roasted barley, 1/2 pound of carafa II and around 5-8 ounces of blk patent. Maybe try a split batch with a neutral yeast. We'll see when it's under carbonation what it will do though. 1.010. If I change mind about this beer after being on carbonation for a few days, it might be nice to repeat and use two different neutral yeast strains.

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  • Last Updated: 2017-11-18 21:26 UTC