Christmas Pudding Porter - 2017 - Beer Recipe - Brewer's Friend

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Christmas Pudding Porter - 2017

317 calories 31.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Scott Garrison
Calories: 317 calories (Per 12oz)
Carbs: 31.9 g (Per 12oz)
Created: Monday September 10th 2018
1.095
1.023
9.5%
24.4
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 27.7%
5 lb United Kingdom - Pale 2-Row5 lb Pale 2-Row 38 2.5 27.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.5%
12 oz United Kingdom - Crystal 45L12 oz Crystal 45L 34 45 4.2%
8 oz Belgian - Special B8 oz Special B 34 115 2.8%
4 oz Flaked Wheat4 oz Flaked Wheat 34 2 1.4%
1 oz United Kingdom - Chocolate1 oz Chocolate 34 425 0.3%
5.50 lb Maple Syrup5.5 lb Maple Syrup 30 35 30.4%
18.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 4.2 Boil 60 min 24.35 100%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
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
14 qt Single Stage Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 3.45 13.8  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 5.37 21.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.49 2  
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: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Brew Day - November 5, 2017

0830 (0000 min) - start with prep, grinding grain, heating tap water shooting for about 166° F.

0930 (0060) Add grain and 14 qts H20 to mash at 155° (approx 1.1 qt/lb)

1030 (0120) Sparge with 178°F water

1140 (0190) Pulled until reached 3°Brix - total of 7.5 gal that combined landed at 12.4° Brix (SG 1.050). Placed on boil.

1215 (0225) - Begin boil. Pitch 2 oz US Saaz

1315 (0285) - Force cool, pitched yeast - landed @ 1.065

1345 (0315) - Cleaned up

November 11, 2017 - Add 2 quarts Very Best Strong Dark Baking (old Grade B/C) Maple Syrup, 3 split vanilla beans, and 1 tsp of ground cinnamon in secondary. First heated all to 200°F and allowed to cool covered all day. Racked beer onto sugars, beer was at 1.023 SG (attenuation of .65%)

December 17, 2017 - Finally finished and racked it to a keg...the secondary ferment took a long time to kick off but when it finally did (approx 4-5 days into the secondary) it bubbled about once every 10 seconds for a month. FG was 1.022 in the end so all sugar fermented but it is still sweet. We'll see how it balances

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  • Last Updated: 2021-10-11 12:11 UTC