'Ossum Porter - Beer Recipe - Brewer's Friend

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'Ossum Porter

216 calories 23.6 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday January 31st 2018
1.065
1.018
6.3%
29.4
37.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 62.2%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 8.9%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb German - De-Husked Caraf III0.25 lb De-Husked Caraf III 32 470 2.2%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 2.2%
0.50 lb German - De-Husked Caraf I0.5 lb De-Husked Caraf I 32 340 4.4%
0.75 lb United Kingdom - Crystal 45L0.75 lb Crystal 45L 34 45 6.7%
0.50 lb American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L 33 75 4.4%
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 4.4%
0.50 lb American - Victory0.5 lb Victory 34 28 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Boil 60 min 21.88 25%
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 3.97 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 5 min 2.01 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 1.57 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Portland, Oregon 2015 Report (Available in 2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 4 3 0 10
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.35 g | 25.4 qt) 2.73 10.9  
Mash volume with grains (equipment estimates 6.35 g | 25.4 qt) 2.99 12  
Grain absorption losses (steeping) -0.41 -1.6  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.73 10.9
Equipment Profile Used: System Default
 
Notes

Original Recipe by Charlie Papazian, Zymurgy Spring 1988
"Possum Porter"
OG: 1.062 to 1.066
FG: 1.020 to 1.024
8.8 lbs. Premium Extra Pale hopped barley malt and corn extract
1 lb. Black malt
1 lb. Crystal malt
3/4 oz. Chinook hops for bittering (7 HBU)
3/4 oz. Hallertauer hops for flavor
1 oz. Tettnanger hops for finishing
1/2 oz. Cascade hops for finishing
1 to 2 packets of yeast
3/4 cup corn sugar for bottling
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My goal was to update the recipe to use more commonly available malt extract, ie. bulk LME unhopped. Crystal malt was probably a mid-range 40-60L; took a few liberties--the C45 will actually be Mecca Grade Estate's Opal 44 which is a hybrid caramel malt that still have about 30% DP, but I think it's unique flavor profile will add depth to the beer. Flaked corn is to try to get abit of the sweet corn character that must have come from the barely/corn extract and the multiple dark & crystal malts have the goal of adding depth/complexity to the overall flavor profile.

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  • Last Updated: 2018-01-31 20:32 UTC