BATCH 6 - porter - Beer Recipe - Brewer's Friend

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BATCH 6 - porter

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 48.1 liters (fermentor volume)
Pre Boil Size: 51.9 liters
Efficiency: 75% (brew house)
Source: Poolside Homebrewers
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday March 26th 2012
1.051
1.012
5.2%
28.5
28.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 kg Canadian - Pale 2-Row9.1 kg Pale 2-Row 36 1.75 81.3%
0.90 kg American - Caramel / Crystal 75L0.9 kg Caramel / Crystal 75L 33 75 8%
0.40 kg American - Roasted Barley0.4 kg Roasted Barley 33 300 3.6%
0.40 kg American - Dark Chocolate0.4 kg Dark Chocolate 29 420 3.6%
0.40 kg American - Black Malt0.4 kg Black Malt 28 500 3.6%
11.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g Nugget28.5 g Nugget Hops Leaf/Whole 14 Boil 60 min 33.5%
42.50 g Willamette42.5 g Willamette Hops Leaf/Whole 4.5 Boil 30 min 50%
14 g Cascade14 g Cascade Hops Leaf/Whole 7 Boil 10 min 16.5%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil --
1 tsp gypsum Water Agt Mash --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: All bottled 3.7 oz corn sugar to 6 us gal       Amount: 2.1 vol. CO2(typ. of style)      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Soft water in this locality. Add gypsum to mash water.Berton on trent brewing salts are an exellent substitution for gypsum!Check your area water analysis before adding brewing salts.Use the water chemistry utility to adjust your local water to the locality of the beer you are trying to replicate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.4 Infusion -- 63 °C 30 min
27.4 H.E.R.M.S. temp increase Temperature -- 68 °C 45 min
27.4 Increase temp to mash out after 1 1/4 hr Temperature -- 76 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.23 L. Suggest reducing initial water volume to 45.4 L and adding 8.83 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.27 L. Suggest reducing strike water volume to 38.01 L and adding 2.87 L sparge/top-off. 40.9
Strike water volume at mash thickness of 3.7 L/kg 40.9
Mash volume with grains 48.3
Grain absorption losses -11.2
Remaining sparge water volume (equipment estimates 25.4 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.2 L) 51.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 48.1
Going into fermentor 48.1
Total: 64  
Equipment Profile Used: System Default
 
Notes

Roast barley really makes the difference in this brew. Well worth trying!Keep your mash temps. in range and do not overshoot your targets, this will assure a great brew! Cheers and have a fun brew session!
NOTE: mash ammount of 27 Litres. is all the water that is used total in mash. Sparge with 170* water to make up full volume for boil.

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  • Public: Yup, Shared
  • Last Updated: 2012-08-24 15:29 UTC