Xmas pudding porter draft copy - Beer Recipe - Brewer's Friend

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Xmas pudding porter draft copy

202 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewd Magazine
Calories: 202 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday September 26th 2019
1.066
1.013
6.9%
40.7
71.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.20 kg United Kingdom - Maris Otter Pale5.2 kg Maris Otter Pale 38 8.51 73.2%
0.80 kg American - Munich - Light 10L0.8 kg Munich - Light 10L 33 25.19 11.3%
0.40 kg American - Caramel / Crystal 60L0.4 kg Caramel / Crystal 60L 34 158.62 5.6%
0.50 kg American - Chocolate0.5 kg Chocolate 29 932.5 7%
0.20 kg American - Roasted Barley0.2 kg Roasted Barley 33 799.07 2.8%
7.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Bravo20 g Bravo Hops Pellet 15.5 Boil 60 min 40.73 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300.50 g Mixed Dried Fruit Other Secondary 7 days
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
Infusion -- 67 °C 60 min
Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.9
Mash volume with grains 30.6
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 10.9 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 36  
Equipment Profile Used: System Default
 
Notes

Secondary Additions:

  1. Soak Mixed Dried Fruit in brandy for 4-5 days prior to adding into secondary.
  2. Add Fruit mix to muslin and add to secondary for 7 days.
  3. Remove after 7 days and package as normal.
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  • Public: Yup, Shared
  • Last Updated: 2019-09-26 09:57 UTC