LL Porter - Beer Recipe - Brewer's Friend

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LL Porter

184 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday August 2nd 2018
1.056
1.012
5.8%
19.3
43.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 60.9%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 17.4%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 8.7%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 8.7%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 50 min 15.97 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 3.35 50%
2 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.25 qt Infusion -- 151 °F 60 min
3.2 gal Sparge -- 170 °F 5 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.88 11.5  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.89 g | 23.6 qt) 6.31 25.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Added 3 cups of cold brewed coffee, 1.5 Tbsp of vanilla extract, 2 Tbsp of coconut extract and 1 Tbsp of almond extract at kegging.
This beer needed to age, a 2ndary would have helped. Drinking it young, about 1 month in primary and then force carbed in keg for three days and it was all extract! Violently shook the keg for a few minutes and the next day it was much better. Turned into a dark, easy drinking coffee porter with a coconut kick and the vanilla and almond rounded out the flavor profile nicely.

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  • Last Updated: 2019-02-08 18:38 UTC