Porter V2 - Beer Recipe - Brewer's Friend

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Porter V2

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday April 11th 2019
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OG: 1.064 FG: 1.018 ABV: 6.0% IBU: 32

1.069
1.017
6.8%
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33.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb United Kingdom - Maris Otter Pale22.5 lb Maris Otter Pale 38 3.75 78.9%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.3%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 7%
1.50 lb American - Blackprinz1.5 lb Blackprinz 36 500 5.3%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 3.5%
28.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Willamette3 oz Willamette Hops Pellet 4.2 Boil 60 min 18.38 37.5%
3 oz Willamette3 oz Willamette Hops Pellet 4.2 Boil 20 min 11.13 37.5%
2 oz Willamette2 oz Willamette Hops Pellet 4.2 Boil 5 min 2.44 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Ideal Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 7 12 83 83 100
10.5 Mash: 4g CaSO4, 6g CaCl2, 1g MgSO4
3.4 Sparge: 1.3g CaSO4, 1.9g CaCl2, .3g MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.8 gal (55.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.8 gal (7.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.91 35.6  
Mash volume with grains 11.19 44.7  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume 8.81 35.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.8 g | 55.2 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 12.1 g | 48.4 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.71 70.9
Equipment Profile Used: System Default
 
Notes

Ferm at 67 for 4 days, then 72 for three.

Original recipe has mash at 149.
Perhaps mash at 152? 149 seems really low.

Also, pitch a huge starter.

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  • Last Updated: 2025-04-24 00:40 UTC