w00tst0ut - Beer Recipe - Brewer's Friend

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w00tst0ut

360 calories 29.2 g 12 oz
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 90 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 8.6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Source: JCINSANIAC
Calories: 360 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Friday May 24th 2019
1.109
1.017
12.1%
73.0
44.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 56.9%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.2%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 8.1%
0.90 lb Flaked Rye0.9 lb Flaked Rye 36 2.8 7.3%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.1%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 3.3%
0.40 lb United Kingdom - Black Patent0.4 lb Black Patent 27 525 3.3%
0.30 lb United Kingdom - Carastan Light (15L)0.3 lb Carastan Light (15L) 35 15 2.4%
0.30 lb United Kingdom - Crystal Rye0.3 lb Crystal Rye 33 90 2.4%
12.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Target0.75 oz Target Hops Pellet 11.5 Boil 90 min 73.01 100%
0.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.65 oz Toasted Pecans (Crushed) Flavor Mash 150 min.
2.75 oz Toasted Pecans (Crushed) Flavor Boil 1 min.
1.65 oz Cacao Liquor Flavor Boil 1 min.
1.38 oz American Medium + Toast Cubes Flavor Secondary 5 days
3.21 oz Bourbon Water Agt Mash 5 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Divide Grains, mash half. Sparge grains in 3 gals water. Sparge -- 150 °F 30 min
1.8 gal Other half. Same procedure Sparge -- 140 °F 90 min
Debranching Temperature -- 154 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.71 g | 26.8 qt) 10.28 41.1  
Mash volume with grains (equipment estimates 7.66 g | 30.6 qt) 11.23 44.9  
Grain absorption losses -1.48 -5.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 8.6 34.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 10.28 41.1
Equipment Profile Used: System Default
 
Notes

Well, I want to make this, I've had version 1 and 2 and it's awesome. The recipe I worked from is the one shared from Drew Curtis, Wil Wheaton, and Greg Koch of Stone Brewing.

Problem is, I only wanted to make enough for a brew demon or an SSBrewTech Mini Bucket. 5 gallons of 12% brew might be too much of a grand thing. This is the compromise, but you still need a large kettle to make it - 10 gallons.

Pecans.
To prepare the pecans, you chop raw pecans and toast them at 300 degrees F for 15 minutes, then crush them by covering with a paper towel and a rolling pin. You need them fairly fine.

Oaking procedure.
Prepare the Oak cubes by soaking them in Bourbon, 3 days prior to adding them.

It is advisable, even on this scale, to prepare a 2 liter starter for the primary fermentation. You take gravity after the primary and if it isn't where it needs to be, pitch the WLP099 to finish it off. You may not need it, but this is a huge beer.

What are the adjustments? I scaled it from the 22.85 gallon Boil version. I reduced the bittering to the 70s from near 100. I rounded (up) grain volumes for base malts and to the nearest "typical" tenth for the specialty grains.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-24 23:22 UTC