Big Batch Porter - Beer Recipe - Brewer's Friend

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Big Batch Porter

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jason Stanley
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Friday September 14th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 62.5%
1 lb United Kingdom - Brown1 lb Brown 32 65 6.3%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 12.5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.3%
1 lb German - Chocolate Wheat1 lb Chocolate Wheat 31 413 6.3%
0.50 lb Weyermann - Oak Smoked Wheat Malt0.5 lb Oak Smoked Wheat Malt 38 2 3.1%
0.50 lb American - Chocolate0.5 lb American - Chocolate $ 0.16 / oz
$ 1.25 		29 350 3.1%
16 lbs / $ 1.25
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 16 First Wort 0 min 27.06 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.03 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
64.4 - 73.4 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Brown Malty (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 15 60 50 85
0.50 tsp gypsum
0.75 tsp Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 166 °F 152 °F 60 min
5.33 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.32 21.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8.2 32.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6.5 26  
Total: 10.45 41.8
Equipment Profile Used: System Default
"Big Batch Porter" Robust Porter beer recipe by Jason Stanley. All Grain, ABV 6.56%, IBU 32.09, SRM 34, Fermentables: (Pale 2-Row, Brown, Munich Dark 20L, Caramel / Crystal 120L, Chocolate Wheat, Oak Smoked Wheat Malt, American - Chocolate) Hops: (Magnum, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2023-10-30 13:00 UTC