Shadowgang - Rye German Porter - Beer Recipe - Brewer's Friend

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Shadowgang - Rye German Porter

201 calories 24.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 120 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 60% (brew house)
Source: beowulf6561
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Monday October 21st 2013
1.060
1.020
5.3%
32.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 28.6%
2 lb German - Rye2 lb Rye 38 3.5 28.6%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 14.3%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 14.3%
1 lb Weyermann CaraRye1 lb Weyermann CaraRye 34 66 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Magnum0.125 oz Magnum Hops Pellet 15 Boil 60 min 16.54 16.7%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 13.22 33.3%
0.38 oz Tettnanger0.375 oz Tettnanger Hops Pellet 4.5 Boil 5 min 2.97 50%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Caraway Seeds, Toasted Spice Boil 5 min.
 
Yeast
White Labs - European Ale Yeast WLP011
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Batch Prime w/ Brown Sugar       Amount: 3 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Lovettsville Tap Water
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
8 qt Beta-glucan, strike temp 127.8. Assumes initial thickness of 1.15 qts/lb and grain/mash tun temp is 55* F. Infusion -- 117 °F 30 min
1.6 qt Protein rest, strike temp boiling Infusion -- 131 °F 15 min
4.7 qt Sacc rest, strike temp boiling. Infusion -- 155 °F 30 min
4.2 qt Drain off the liquid from the mash and add the specified amount of water to the grains. Bring to a rolling boil and hold at boil for 30 min. Decoction -- 155 °F 30 min
4.2 qt After boiling thick part of mash, bring two parts of mash back together in a grain bag inside your mash tun and let rest (mashout). Infusion -- 165 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.65 g | 26.6 qt) 5.63 22.5  
Mash volume with grains (equipment estimates 7.21 g | 28.9 qt) 6.19 24.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 4.5 18  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 5.63 22.5
Equipment Profile Used: System Default
 
Notes

Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.

German porter style description:
http://www.weyermann.de/downloads/pdf/German Porter_neu.pdf

Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS

I added beta-glucan and protein rests because of the high percentage of rye being used.

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  • Last Updated: 2015-02-24 03:08 UTC