Black pepper Porter - Beer Recipe - Brewer's Friend

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Black pepper Porter

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Thursday March 1st 2018
1.061
1.015
6.0%
48.1
42.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Munich Light13 lb Munich Light 37 6 49.1%
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 30.2%
3 lb United Kingdom - Extra Dark Crystal 120L3 lb Extra Dark Crystal 120L 33 120 11.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.7%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Willamette4 oz Willamette Hops Pellet 4.5 Boil 60 min 28.11 47.1%
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 30 min 18 35.3%
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Boil 5 min 2.01 17.6%
8.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 652 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F 60 min
Temperature -- 168 °F 12 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.32 gal (53.28 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.32 gal (5.28 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing strike water volume to 9.88 gal (39.52 qt) and adding 0.06 gal (0.23 qt) sparge/top-off. 9.94 39.8  
Strike water volume at mash thickness of 1.5 qt/lb 9.94 39.8  
Mash volume with grains 12.06 48.2  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 6.94 g | 27.8 qt) 6.13 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.32 g | 53.3 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

0.5oz freshly ground pepper at end of boil
0.5oz freshly ground pepper in chilled wort

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  • Last Updated: 2018-03-01 11:31 UTC