it turned into a porter! - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

it turned into a porter!

209 calories 22.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 4.4 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday March 14th 2019
1.063
1.017
6.1%
21.3
26.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 72.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.5%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.9 Boil 60 min 21.33 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 3.51 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.94 g | 23.8 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.4 g | 17.6 qt) 5.2 20.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.2 g | 20.8 qt) 4.4 17.6  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

ended up using 2 gal DI water with 3 gal of tap, 2 gal sparge of tap.
All tap collected and treated with 1/4 campden tablet 36 hours prior to brewing.

Whirlpool hops added around 200 degrees and let recirculate until temp fell to 160, then transferred to fermenting keg.

Pitched tbs of lutra with a 1 oz addition of huell melon straight into the fermenting keg.

Last Updated and Sharing
 
551
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-06 20:44 UTC