Poozy Porter 4 - Beer Recipe - Brewer's Friend

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Poozy Porter 4

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday May 17th 2018
1.055
1.014
5.4%
37.1
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 60.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.2%
0.50 kg United Kingdom - Cara Malt0.5 kg Cara Malt 35 17.5 9.2%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate - (late boil kettle addition) 34 425 4.6%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.2%
0.15 kg United Kingdom - Black Patent0.15 kg Black Patent - (late boil kettle addition) 27 525 2.8%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 4.6%
5.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Sorachi Ace13 g Sorachi Ace Hops Leaf/Whole 13 Boil 60 min 17.13 34.2%
15 g Sorachi Ace15 g Sorachi Ace Hops Leaf/Whole 13 Boil 30 min 15.19 39.5%
10 g Sorachi Ace10 g Sorachi Ace Hops Leaf/Whole 13 Boil 10 min 4.78 26.3%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish moss Fining Boil 10 min.
100 g Chocolate nibs Flavor Boil 5 min.
7 each Vanilla Pod Flavor Secondary 5 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2      
 
Target Water Profile
Walton on Thames, Surrey
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 0 35 52 52 295
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 68 °C 60 min
Sparge -- 75 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.1
Mash volume with grains 22.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.2 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Close to perfect

Over chocolate, use 75% of in next
under vanilla, use 50% more and longer
Drop mash 1 degree

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-07-25 10:47 UTC