Spiced Porter V3.1 "Fatty St. Nick's Porter" - Beer Recipe - Brewer's Friend

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Spiced Porter V3.1 "Fatty St. Nick's Porter"

214 calories 24.2 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
Efficiency: 70% (brew house)
Source: John Stecker
Calories: 214 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday April 15th 2012
1.064
1.019
5.9%
31.1
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Optic9 lb Optic 38 2.1 72%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 4%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.4 Boil 60 min 33.3%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.4 Boil 10 min 33.3%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.4 Boil 5 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Ground True Cinnamon Spice Primary --
2 tbsp Vanilla Extract Flavor Primary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water:

De-chlorinate with carbon filtration.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 2.96 g | 11.8 qt) 2.34 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

Sparge: Collect 27 qt

Spices:

Grind Cinnamon and (Nutmeg leaving out this round)
Cut Vanilla Bean into halves


Notes on WLP005 Yeast:

Bottom fermenting ale yeast. White Labs recommends keeping in primary until fermentation is complete. Known as "ringwood". Esters and Fusel Alcohol noticeable. Best at 68 F. Over will increase ester and fusel alcohol notes. 7-10 fermentation. Serve-able within 2 weeks.

http://www.whitelabs.com/beer/audio/wlp005.mp3

Ideas for V4

  • Longer Mash , 90 min. Temp swing will spend more time in lower 150's, upper 140's. More fermentable sugars = dryer finish. Full bodied porter with dry (non-sticky) finish would be tasty)


    Changes from V3 to V3.1 (Gordon Strong suggestions)
  • Crystal 60 up to 1 lb
  • Brown down to .5 lb
  • Infusion Mash at 151
  • Ferment at 62, move it to 68 to finish, will make for a very clean profile

    Changes from V2:
  • Slightly expanded grain bill. Attempting to reduce some of the roasted-coffee qualities.
  • Different hop profile to lower IBU's, balance porter more in favor of malt.
  • Change over to Vanilla Extract for better vanilla flavor control
  • Changing Cinnamon/Vanilla addition to Primary to increase presence


    Changes from V1:
  • Focused grain bill
  • Removal of Roasted Barley in favor of Flaked Oats for less dryness, more silkiness
  • Addition of Carapils for body
  • Focused Hop bill - change to Northern Brewer for cleaner bittering
  • Original Yeast blend was a limited offering. Change to British Ale Yeast WLP005
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  • Last Updated: 2013-02-06 19:09 UTC