Gold Dollar Imperial Porter - Beer Recipe - Brewer's Friend

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Gold Dollar Imperial Porter

276 calories 28.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 276 calories (Per 330ml)
Carbs: 28.8 g (Per 330ml)
Created: Friday November 16th 2018
1.089
1.023
8.6%
84.1
98.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.55 kg American - Pale 2-Row4.55 kg Pale 2-Row 37 3.31 59.9%
0.70 kg United Kingdom - Black Patent0.7 kg Black Patent 27 1399.5 9.2%
0.70 kg United Kingdom - Chocolate0.7 kg Chocolate 34 1132.64 9.2%
0.70 kg United Kingdom - Crystal 70L0.7 kg Crystal 70L 34 185.3 9.2%
0.70 kg United Kingdom - Munich0.7 kg Munich 37 14.51 9.2%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 4.37 3.3%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Cascade28.3 g Cascade Hops Pellet 7 Boil 50 min 23.28 28.6%
28.30 g Northern Brewer28.3 g Northern Brewer Hops Pellet 7.8 Boil 50 min 25.94 28.6%
14.20 g Chinook14.2 g Chinook Hops Pellet 13 Boil 30 min 17.53 14.3%
28.30 g Perle28.3 g Perle Hops Pellet 8.2 Boil 20 min 17.37 28.6%
99.10 g / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Featherstone, Yorkshire, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 19
Mash volume with grains 24
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 14.6 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 18.9
Going into fermentor 18.9
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Yeast Starter: Make a 1.5L starter 24 hours prior to brew day.
Mash Schedule:
Protein Rest: 50°C (122°F) for 30 minutes.
Saccharification Rest: 156°F for 30 minutes.
Mash Out: 69°C (168°F) for 10 minutes.
Sparge with 76°C (170°F) water to achieve pre-boil volume of 7.5 gallons.
Boil: Follow the hop/fining schedule outline above for a 60 minute boil.
Cool wort down to 21° (70°F) and pitch yeast slurry.
Ferment at 19-20°C (67-69°) for 10 days, or until fermentation is complete.
After fermentation is complete, transfer to a secondary vessel. Add 12 shots (approximately 12 fl. oz.) of hot pressed espresso into secondary. Let sit in secondary for 7-10 days.
Bottle or keg to 2.3 volumes of pressure.

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  • Last Updated: 2018-11-16 09:41 UTC