Raging Bull Porter - Beer Recipe - Brewer's Friend

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Raging Bull Porter

228 calories 22.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Sunday November 17th 2013
1.069
1.016
6.9%
55.8
29.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 68.4%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 13.7%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.1%
8 oz American - Caramel / Crystal 90L8 oz Caramel / Crystal 90L 33 90 3.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3.4%
8 oz German - Chocolate Wheat8 oz Chocolate Wheat 31 413 3.4%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 1.7%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 0.9%
234 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 46.9 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 5.41 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.49 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.25 oz gypsum Water Agt Mash --
0.25 oz epsom salts Water Agt Mash --
0.50 each whirfloc tablet Fining Boil --
5 tsp superferment Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brewing salts added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 156 °F 60 min
8 qt Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.55 g | 38.2 qt) 9.98 39.9  
Mash volume with grains (equipment estimates 10.68 g | 42.7 qt) 11.11 44.4  
Grain absorption losses -1.77 -7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

Will use slurry from previously harvested yeast.
Primary fermentation will be 10 days.
Secondary fermentation will be for 14 days.
Brown sugar syrup will be added on day three of primary fermentation.
Cold crash for 3 days then add gelatin and cold crash an additional 3 days.
I usually do ten bottles immediately after primary fermentation and keg the remaining 5 gallons after secondary fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2013-11-24 02:13 UTC