Porter - Beer Recipe - Brewer's Friend

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Porter

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 55 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: adam
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday February 16th 2018
1.069
1.017
6.8%
71.1
36.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 13.3%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 66.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.7%
1 lb American - Chocolate1 lb Chocolate 29 350 6.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 2.5 Boil 60 min 9.85 21.1%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.1 Boil 15 min 27.56 21.1%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.1 Boil 20 min 33.64 21.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 14.1 Aroma 0 min 10.5%
1.25 oz Crystal1.25 oz Crystal Hops Pellet 2.5 Aroma 0 min 26.3%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 159 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Batch sparge Infusion -- 168 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.99 20  
Mash volume with grains 6.19 24.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 7.5 30  
Boil off losses -1.38 -5.5  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Yeast starter with 4 oz. DME and 1.5 qts. Water

Mash with 5 gallons at 168 for one hour
Batch spate
Sparge with 6 gallons at 176

1.063 @ 78 degrees
Pitched slurry at 78 -- bubbling like crazy by 10 pm
Monday all day 1-2. Inches of krausen still bubbling strongly at9 pm

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  • Last Updated: 2018-10-23 01:57 UTC