PB Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

PB Porter

203 calories 31.9 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 31.9 g (Per 12oz)
Created: Sunday August 11th 2019
1.059
1.030
3.8%
44.9
32.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - CaraBrown1 lb CaraBrown 34 55 7.9%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 7.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.9%
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 39.7%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 23.8%
12 oz American - Black Malt12 oz Black Malt 28 500 6%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) 41 1 6%
0.09 lb Cane Sugar0.09 lb Cane Sugar 46 0 0.7%
12.59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Columbus1.25 oz Columbus Hops Pellet 11.3 Boil 60 min 44.89 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (custom):
52%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
52%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
9 grams gypsum
2 grams salt
7 grams calcium chloride
5 grams baking soda

13 ounces PB2
6.5 ounces PB2 cocoa
Added during last 10 minutes of boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.2 g | 32.8 qt) 8.15 32.6  
Mash volume with grains (equipment estimates 9.14 g | 36.6 qt) 9.09 36.4  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.15 32.6
Equipment Profile Used: System Default
"PB Porter" American Porter beer recipe by Tim Dewald. BIAB, ABV 3.82%, IBU 44.89, SRM 32.67, Fermentables: (CaraBrown, Flaked Rye, Flaked Barley, Munich - Light 10L, Golden Promise, Black Malt, Lactose (Milk Sugar), Cane Sugar) Hops: (Columbus) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Baking Soda)
Last Updated and Sharing
 
312
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-23 05:22 UTC