Port Shaft Porter - Beer Recipe - Brewer's Friend

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Port Shaft Porter

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian Albers
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Tuesday October 23rd 2018
1.058
1.016
5.5%
46.4
24.0
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 87.7%
0.40 lb American - Carapils (Dextrine Malt)0.4 lb Carapils (Dextrine Malt) 33 1.8 3.5%
0.40 lb American - Caramel / Crystal 60L0.4 lb Caramel / Crystal 60L 34 60 3.5%
0.40 lb American - Chocolate0.4 lb Chocolate 29 350 3.5%
0.20 lb United Kingdom - Black Patent0.2 lb Black Patent 27 525 1.8%
11.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 4.5 Boil 60 min 21.71 35.7%
0.75 oz Perle0.75 oz Perle Hops Pellet 4.5 Boil 30 min 10.01 21.4%
0.75 oz Liberty0.75 oz Liberty Hops Pellet 4 Boil 30 min 8.9 21.4%
0.75 oz Liberty0.75 oz Liberty Hops Pellet 4 Boil 15 min 5.75 21.4%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
4 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 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
Grain absorption loss = 1.425 gal
Mash tun dead loss = .75 gal
Boil loss = .75 gal
Kettle dead space = .2 gal
Final volume = 5.25 gal
Trub loss = .125 gal
Shrinkage = .20 gal
Sample loss = .125 gal
TOTAL WATER = 9.35 gal
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Batch sparge Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.99 16  
Mash volume with grains 4.9 19.6  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 3.69 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.68 30.7
Equipment Profile Used: System Default
 
Notes

Grain absorption loss = 1.425 gal
Mash tun dead loss = .125 gal (total for mash and sparge = .25 gal)
Boil loss = .75 gal
Kettle dead space = .2 gal
Final volume = 5 gal
Trub loss = .125 gal
Shrinkage = .20gal
Sample loss = .125 gal
TOTAL WATER = 8.075 gal

Prepare entire volume of water:
De-chlorinate and add adjustments.

1) Mash with 3.8 gals of strike water at 165.5 deg for 70 deg grain (recalculate for other grain temps).

 a) Saccharification rest for 60 mins, at 153 deg.<br />

3) Vorloft until clear and then drain wort to kettle (about 2.25 gal).
3) Heat 4.075 gals of water to 185 deg.
4) Mash out:

  a) Add water to grain.<br />
  b) Voloft until wort runs clear and drain to kettle (about 3.95 gal).<br />

5) Heat wort to boil:

  a) When boil starts (after the hot break), add 1.25oz Perle hop<br />
  b) At 30 mins, add .75oz of Perle and .75oz of Liberty Hop.<br />
  c) At 45 mins, add .75oz of Liberty hop.<br />

6) Flame out at 60 mins.
7) Cool wort to 65 deg.
8) Drain kettle to fermenter.
9) Aerate the wort.
10) Pitch yeast.
11) Ferment at 65-66 deg for two to three weeks.

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  • Last Updated: 2019-02-26 17:08 UTC