Fall chai porter - Beer Recipe - Brewer's Friend

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Fall chai porter

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: station house libations
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday October 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 37%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 37%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.4%
0.75 lb American - Munich - 60L0.75 lb Munich - 60L 33 60 5.6%
0.25 lb German - Chocolate Rye0.25 lb Chocolate Rye 31 240 1.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.7%
16 oz Candi Syrup - Belgian Candi Syrup - D-18016 oz Belgian Candi Syrup - D-180 32 180 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 47.54 50%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 60 min 7.86 25%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 0 min 25%
2 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
4.4 gal Strike 158 °F 148 °F 60 min
4.4 gal Batch Sparge 181 °F 168 °F 20 min
4.4 gal Batch Sparge 181 °F 168 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.38 17.5  
Mash volume with grains 5.38 21.5  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Make tea of chai spices:

1 vanilla bean split and scraped
2" ginger, peeled and sliced
1 star anise
1 black cardamom pod, split
1/2 nutmeg, rough chopped
2 cinnamon sticks
5 whole cloves
18 green cardamom pods, split
2 tsp black peppercorns
1/4 tsp fennel seeds

1 qt filtered water, boil, pour over spices and cover. Steep 15 min, strain. Cover and chill, then add to beer.

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  • Last Updated: 2019-10-30 01:47 UTC