2018 10 06 - Porter - Beer Recipe - Brewer's Friend

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2018 10 06 - Porter

228 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Thursday January 24th 2019
1.068
1.021
6.2%
36.3
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
1 lb United Kingdom - Brown1 lb Brown 32 65 7.1%
1 lb German - CaraAmber1 lb CaraAmber 34 23 7.1%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 7.1%
1 lb United Kingdom - Amber1 lb Amber 32 27 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 60 min 36.25 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Other 0 min.
1 tsp Irish moss Fining Other 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 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
5 g CaCl2 to 5 gal carbon-filtered water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

1730 - start mash; added 12 qts water at 167°F - temp at 140°F - added 4 qts boiling water - temp=152°F

1806 - 1.045 12 Brix pH 5.0 24.2°C
1850 - 1.060 15.6 Brix pH 5.1 24.1°C
added 2 gal boiling water 164°F

after sparge - before boil 1.044 12.4 Brix pH5.0 28.2°C
1936 - flame on

2100 - added 3 oz Czech Saaz
1.050 13.6 Brix pH 4.8 26.8°C

2150 - Irish moss and yeast nutrient

2204 - start chill
2245 - end chill; start aeration
2310 - end aeration

OG 1.059 15.4 Brix pH 4.9 28.5°C

10/28/18
FG 1.019 pH 4.3 21.6°C

11/12/18 - 1.016; added 87g dextrose (half the amt I would normally use) because there were a few bubbles noted in fermenter; should have just let the fermenter go another couple of weeks

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  • Last Updated: 2019-01-24 17:41 UTC