La Mula - Beer Recipe - Brewer's Friend

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La Mula

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 65 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 8.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Juan Flores
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday May 31st 2019
1.049
1.012
4.9%
28.4
29.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.6%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 8.7%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.3%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 4.3%
1 lb Brown Sugar1 lb Brown Sugar 45 15 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 Boil 60 min 24.62 60%
0.40 oz Willamette0.4 oz Willamette Hops Pellet 4.5 Boil 30 min 3.78 40%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Blackberry Flavor Secondary 3 days
1 each Whirlfloc Water Agt Boil 15 min.
6 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.30 oz Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
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
4 gal Infusion 160 °F 153 °F 60 min
1 gal Decoction 150 °F 212 °F --
5 gal Sparge 173 °F 173 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.06 g | 24.2 qt) 6.89 27.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 9.16 g | 36.7 qt) 10 40  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 7.5 g | 30 qt) 8.4 33.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.4 g | 33.6 qt) 7.5 30  
Total: 11.49 46
Equipment Profile Used: System Default
"La Mula" English Porter beer recipe by Juan Flores. All Grain, ABV 4.86%, IBU 28.4, SRM 29.88, Fermentables: (Maris Otter Pale, Chocolate, Caramel / Crystal 60L, Caramel / Crystal 120L, Brown, Brown Sugar) Hops: (Magnum, Willamette) Other: (Blackberry, Whirlfloc, Beer Nutrient, Table Salt)
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  • Last Updated: 2020-07-05 08:47 UTC