Mutt's Nuts Brown Porter (NB) - Beer Recipe - Brewer's Friend

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Mutt's Nuts Brown Porter (NB)

166 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday March 18th 2019
1.050
1.015
4.5%
27.2
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.76 lb United Kingdom - Maris Otter Pale3.763 lb Maris Otter Pale 38 3.75 68.4%
0.87 lb United Kingdom - Brown0.868 lb Brown 32 65 15.8%
0.43 lb United Kingdom - Pale Chocolate0.434 lb Pale Chocolate 33 207 7.9%
0.43 lb United Kingdom - Crystal 60L0.434 lb Crystal 60L 34 60 7.9%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz East Kent Goldings0.45 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 11.41 25%
0.45 oz Fuggles0.45 oz Fuggles Hops Pellet 4.2 Boil 60 min 8.56 25%
0.45 oz East Kent Goldings0.45 oz East Kent Goldings Hops Pellet 5.6 Boil 10 min 4.14 25%
0.45 oz Fuggles0.45 oz Fuggles Hops Pellet 4.2 Boil 10 min 3.1 25%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.06 8.2  
Mash volume with grains (equipment estimates 1.5 g | 6 qt) 2.5 10  
Grain absorption losses -0.69 -2.7  
Remaining sparge water volume (equipment estimates 2.44 g | 9.8 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.57 g | 14.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 2 8  
Top off amount 1 4  
Going into fermentor 3 12  
Total: 4.44 17.7
Equipment Profile Used: System Default
 
Notes

Scaled OG up.

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  • Last Updated: 2020-01-01 22:38 UTC