Moose Munch Porter - Beer Recipe - Brewer's Friend

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Moose Munch Porter

280 calories 28.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rick Schelhas
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Tuesday October 29th 2019
1.084
1.021
8.2%
24.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Liquid Malt Extract - Dark3.5 lb Liquid Malt Extract - Dark 35 30 28.9%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 24.7%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 16.5%
2 lb Finland - Crystal Malt 1502 lb Crystal Malt 150 35 57 16.5%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 8.2%
2 oz Moose Munch whole coffee beans - Coffee2 oz Coffee - (late boil kettle addition) 1 0 1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 21.07 60%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 8 min 3.39 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Mash 15 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.83 g | 19.3 qt) 4.76 19  
Mash volume with grains (equipment estimates 4.83 g | 19.3 qt) 5.04 20.1  
Grain absorption losses (steeping) -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 5.08 g | 20.3 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.01 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 3.5 14  
Top off amount 1.5 6  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.26 25
Equipment Profile Used: System Default
 
Notes

Steep grains at 155 degrees for 30 minutes
Rinse with 155 degree water
Bring Wort to boil and add LME, DME, gypsum and Kent Goldings Hops.

Add 1 tsp Irish Moss 15min before end of boil.

Rack into Primary Fermenter and top off to 5 gal.
Cool to 155 to 170 degrees and pitch yeast

Add 2 oz. Whole Coffee Beans to secondary 4 days before Kegging. If more coffee flavor is desired add additional 2 oz. of whole beans and test each day until desired flavor profile is reached.

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  • Last Updated: 2019-11-10 16:16 UTC