Muddy Creek Porter Recipe - Beer Recipe - Brewer's Friend

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Muddy Creek Porter Recipe

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Craft Beer and Brewing
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
URL: https://beerandbrewing.com/muddy-creek-porter-recipe/
Created: Tuesday September 11th 2018
1.065
1.015
6.5%
38.4
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 66.7%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 11.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.4%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.7%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.7%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.67 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 14.94 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 5.77 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Infusion -- 152 °F 75 min
5.14 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.22 16.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Reserve 0.25 oz (7 g) of each hops addition for dry hop (see below).

After the boil, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort and pitch the yeast.

Ferment at 64°F (18°C). After 72 hours, let the temperature rise to 68°F (20°C) and hold. After 7 days, add the small dry hops charge and wait an additional 3 days (or until all activity in the airlock ceases). Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 2 volumes.

Instead of using the hops separately as listed, I blend them into a pile of Anglo-Bohemian hops and divide up the pile.If you want to “Americanize” the flavor profile, substitute Northern Brewer for the 30-minute addition and something piney for the 10-minute, and adjust for the alpha-acid difference to yield the same 40 IBUs.

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  • Last Updated: 2018-09-11 21:55 UTC