Pluff Mud Porter - Beer Recipe - Brewer's Friend

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Pluff Mud Porter

162 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday August 3rd 2019
1.053
1.012
5.4%
17.0
25.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Barrett Burston - Pale Malt3 kg Pale Malt 37 2 59.4%
0.91 kg German - CaraRed0.91 kg CaraRed 34 20 18%
0.46 kg Weyermann - Caramunich Type 30.455 kg Caramunich Type 3 36.8 56.58 9%
0.46 kg Weyermann - Munich Dark 0.455 kg Munich Dark 37 10 9%
0.23 kg German - Carafa II0.227 kg Carafa II 32 425 4.5%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Pellet 6 Boil 30 min 17.03 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
12 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
12 g Lactic acid Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 73 °C --
33 L Steeping -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.8 L) 38.9
Mash volume with grains (equipment estimates 34.1 L) 42.3
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 20 L) 19
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 20 dec celcius for one week or until final gravity is reached. When fermentation is complete, wait 7 days and crash to 0 degrees.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-11 03:17 UTC