Red Dawn Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Red Dawn Porter

222 calories 23.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Dick&Ed's
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday November 3rd 2018
1.067
1.017
6.6%
24.3
32.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 71%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 15%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 7.5%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 3.7%
6 oz German - Carafa II6 oz Carafa II 32 425 2.8%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.24 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.06 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlflock Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
3 lb Raspberrys Other Secondary 0 min.
2 tsp Pectin Enzyme Other Secondary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Elkhorn
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
7.2 gal Temperature -- 152 °F 60 min
Mash out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9 g | 36 qt) 8.42 33.7  
Mash volume with grains (equipment estimates 10.07 g | 40.3 qt) 9.49 38  
Grain absorption losses -1.67 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

Ferment at 63°F (17°C) for 48 hours, then increase the temperature by about 1°F (0.5°C) per day until you reach 70°F (21°C) and hold there until two days after the completion of fermentation. Add the pureed raspberries to the primary fermentor (or add to a secondary fermentor and rack beer onto it), dissolve the pectic enzyme into ½ cup (118 ml) of cool water and add to beer/fruit. You may notice a short secondary fermentation from the sugars in the fruit. Wait 7–10 days. At that point, crash the beer to 35°F (2°C), then keg the beer and carbonate to about 2 volumes.

Last Updated and Sharing
 
554
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-03 13:05 UTC