A Dark and Foggy Night - Beer Recipe - Brewer's Friend

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A Dark and Foggy Night

174 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Based on raiderrob67 Paddington Station Porter
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday September 24th 2018
1.053
1.012
5.3%
24.0
25.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb United Kingdom - Maris Otter Pale7.25 lb Maris Otter Pale 38 3.75 69.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 9.6%
1.50 lb American - Smoked Malt1.5 lb Smoked Malt 37 5 14.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.8%
0.13 lb United Kingdom - Brown0.125 lb Brown 32 65 1.2%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 23.95 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflox Fining Boil 15 min.
13.75 g Gypsum Water Agt Mash 1 hr.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1335
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 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
8.5 gal Infusion -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.59 g | 34.4 qt) 9.05 36.2  
Mash volume with grains (equipment estimates 9.42 g | 37.7 qt) 9.88 39.5  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Split or slit 2 vanilla beans and add 5 min left in boil.

ferment for 21 days to let yeast clean up, then add 1tsp of pure vanilla extract at kegging

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  • Public: Yup, Shared
  • Last Updated: 2018-09-24 02:37 UTC