Spiced Porter - Beer Recipe - Brewer's Friend

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Spiced Porter

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday October 14th 2018
1.056
1.010
6.0%
26.1
37.8
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb German - Munich Dark6.6 lb Munich Dark 37 15.5 60.8%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.6%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4.6%
2 lb Molasses2 lb Molasses 36 80 18.4%
1 lb Brown Sugar1 lb Brown Sugar 45 15 9.2%
0.25 lb Maltodextrin0.25 lb Maltodextrin 39 0 2.3%
10.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil at 206 °F 60 min 19.87 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.1 Boil at 206 °F 15 min 6.24 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Ground Ginger Spice Boil 1 hr.
1 tbsp Ground Cinnamon Spice Boil 1 hr.
1 tbsp Ground Cloves Spice Boil 1 hr.
1 each Yeast Nutrient Other Boil 10 min.
1 oz Orange Peel Spice Boil 1 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Temperature -- 160 °F 60 min
3.5 gal Sparge -- 160 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.85 11.4  
Mash volume with grains 3.46 13.8  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume (equipment estimates 4.66 g | 18.6 qt) 4.59 18.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.7
Equipment Profile Used: System Default
 
Notes

Wyeast 9097 Old Ale Yeast for the higher alcohol content tolerance

Added 1 lb of brown sugar and a pint of blackstrap molasses (unsulfured) at beginning of boil with flame out (to avoid

Added spices and orange peel at beginning of boil, had higher amounts so the flavor comes through after fermentation.

No starter used for yeast (maybe next time), added yeast nutrient to compensate.

Will be fermenting till FG, might add lactose depending on taste after boil.

1.055 OG @ 11/14/18
1.012 SG @ 11/1/18

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  • Last Updated: 2018-11-01 21:36 UTC