Infamous Cinnamon Orange Porter - Beer Recipe - Brewer's Friend

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Infamous Cinnamon Orange Porter

189 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Infamous Brewery
Calories: 189 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday September 30th 2019
1.056
1.021
4.5%
17.7
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb American - Pale 2-Row8.25 lb Pale 2-Row 37 1.8 80.5%
10 oz German - CaraMunich III10 oz CaraMunich III 34 57 6.1%
10 oz American - Munich - 60L10 oz Munich - 60L 33 60 6.1%
7 oz American - Chocolate7 oz Chocolate 29 350 4.3%
4 oz Finland - Crystal Malt 1504 oz Crystal Malt 150 35 57 2.4%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 0.6%
164 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Northern Brewer0.33 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 10.99 24.8%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 20 min 5.82 37.6%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 2 min 0.9 37.6%
1.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Cinnamon Stick Spice Mash 2 min.
2 oz Sweet Orange Peel Flavor Mash 2 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 1.9 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
3 gal Mash process Steeping -- 158 °F 60 min
5 gal Lauter Batch Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.24 g | 16.9 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 7.5 30  
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) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Heat 5 gallons water to 168 degrees for the Hot Liquor Tank. Combine 3 gallons water and the grains to the Mash Tun. Stir well, breaking up any "dough balls" that may form. Temp should be between 153 and 158 degrees. Steep for 1 hour. Collect 1-2 quarts of of the wort. Pour the collected wort slowly back over the grain once or twice. Completely drain the wort into the boil kettle. Add 1/2 the water in the HLT to the Mash Tun. Again, capture a portion of the drained wort and pour it over the grain as before then drain to the boil kettle. Repeat for the remaining water in the HLT. The boil kettle should have between 6 and 7 gallons of wort.

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  • Last Updated: 2019-09-30 02:54 UTC