Run Run as Fast as You Lauter, You Can't Catch Me I'm the Gingerbread Porter - Beer Recipe - Brewer's Friend

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Run Run as Fast as You Lauter, You Can't Catch Me I'm the Gingerbread Porter

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.9 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brendan Wills
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday June 5th 2018
1.052
1.012
5.2%
30.7
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 84.2%
0.25 kg German - Carafa I0.25 kg Carafa I 32 340 5.3%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 5.3%
0.25 kg German - CaraMunich II0.25 kg CaraMunich II 34 46 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Helga35 g Helga Hops Pellet 5.8 Boil 60 min 27.79 77.8%
10 g Helga10 g Helga Hops Pellet 5.8 Whirlpool at 100 °C 0 min 2.9 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 ml Golden syrup Flavor Boil 15 min.
2 tbsp Ground ginger Spice Boil 15 min.
2 tsp Mixed spice Spice Boil 15 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:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add to mash:
8g Gypsum
1g table salt
1g Calcium chloride

Add to end of boil:
Dash Yeast food
Dash Compac
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 L Infusion -- 67 °C 50 min
Temperature -- 78 °C 2 min
8 L Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17.3 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 24.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Target pre-boil gravity: 1.042
Actual pre-boil gravity: 1.057

Target OG: 1.052
Actual OG: 1.077
Dilution: ((17.7 x 18.7°P) / 12.9°P) - 17.7 = 7.9L
((kettle volume x °P) / target °P) - kettle volume = dilution

Pre-boil volume: 20.5
Post-boil volume: 17.7
Evaporation: 13.7%

  • Check/record pre boil gravity (target: 1.042)
  • Dilute end of boil to target OG (target: 1.052)
  • Fermented for 17 days
  • Add 2 tbsp ginger and 2 tsp mixed spice after 9 days
  • Chill for at least 14 days


    Total mash water needed 27.8
    Strike water volume at mash thickness of 3 L/kg 14.3
    Remaining sparge water volume 13.5
    Grain absorption losses -1.6
    Mash Lauter Tun dead space -1
    Amount going into kettle 25.2
    Boil off losses -3
    Kettle dead space -1
    Hops absorption losses -0.2
    Misc. losses -1
    Amount going into fermentor 20
    Total: 27.8
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  • Last Updated: 2018-06-24 22:18 UTC