Engkanto Porter - Beer Recipe - Brewer's Friend

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Engkanto Porter

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OLB
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday September 2nd 2019
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MZZ Porter

by M. Joskey

OG: 1.060 FG: 1.013 ABV: 6.2% IBU: 35

1.066
1.016
6.7%
34.0
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb United Kingdom - Pale 2-Row36 lb Pale 2-Row 38 2.5 84.4%
2.10 lb New Zealand - Wheat Malt2.1 lb Wheat Malt 35.4 2.13 4.9%
1.49 lb German - Carapils1.49 lb Carapils 35 1.3 3.5%
1.07 lb Briess - Roasted Barley1.07 lb Roasted Barley 33.1 300 2.5%
2 lb New Zealand - Dark Chocolate Malt2 lb Dark Chocolate Malt 32.7 659.9 4.7%
42.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Crystal4 oz Crystal Hops Pellet 4.3 Boil 45 min 14.38 50%
4 oz Cascade4 oz Cascade Hops Pellet 7 Boil 30 min 19.59 50%
8 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 385 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 50 100 100 130
9g Gypsum
9g Calcium Chloride
4g Epsom Salt
13g Baking Soda

Added to RO water to give you the target Ion levels as mentioned above
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Sparge -- 152 °F 60 min
Starting Mash Thickness: 2.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.8 gal (75.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.8 gal (27.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 26.88 gal (107.5 qt). Suggest reducing strike water volume to 8.59 gal (34.35 qt) and adding 14.88 gal (59.5 qt) sparge/top-off. 23.46 93.9  
Strike water volume at mash thickness of 2.2 qt/lb 23.46 93.9  
Mash volume with grains (equipment estimates 25.88 g | 103.5 qt) 26.88 107.5  
Grain absorption losses -5.33 -21.3  
Remaining sparge water volume (equipment estimates 0.92 g | 3.7 qt) 0.12 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.8 g | 75.2 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 17 68  
Top off amount 1 4  
Going into fermentor 18 72  
Total: 23.58 94.3
Equipment Profile Used: System Default
 
Notes

120 grams of yeast

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  • Last Updated: 2019-10-22 13:33 UTC