15min porter (one US gal) - Beer Recipe - Brewer's Friend

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15min porter (one US gal)

187 calories 17 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 15 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday November 20th 2019
1.057
1.011
6.0%
46.7
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 lb Briess - DME Pilsen Light1.1 lb DME Pilsen Light 45 2 75.5%
1.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 lb United Kingdom - Crystal 55L0.2 lb Crystal 55L 34 55 13.7%
1.50 oz Bairds - Chocolate Malt1.5 oz Chocolate Malt 31 500 6.4%
1 oz United Kingdom - Black Patent1 oz Black Patent 27 525 4.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Willamette1.1 oz Willamette Hops Leaf/Whole 5.3 Boil 15 min 46.73 100%
1.10 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.38 g | 5.5 qt) 0.96 3.8  
Mash volume with grains (equipment estimates 1.38 g | 5.5 qt) 0.99 4  
Grain absorption losses (steeping) -0.04 -0.2  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 1.42 g | 5.7 qt) 1 4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1 4  
Going into fermentor 1 4  
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: 0.96 3.8
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/create-your-own-great-porter/ - mostly based on the basic porter in this article with a bit more specialty grains

https://byo.com/article/practical-porter/

  • The amount of crystal malt in porter recipes varies, but from 0.5 lb. (0.23 kg) to 1.25 lbs (0.56 kg) is typical
  • Brown porters usually contain between 0.5 lbs. (0.23 kg) and 0.75 lbs. (0.34 kg) of dark grains, with chocolate malt being the most prevalent. Robust porters most often contain from 0.75 lbs. (0.34 kg) to 1.25 lbs. (0.56 kg) of dark grains per 5.0 gallons (19 L), with a substantial portion of the dark grain fraction being black patent.

    The Robust Porter features more bitter and roasted malt flavor than a brown porter, but not quite as much as a stout. Robust porters have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt.
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  • Last Updated: 2021-01-23 14:57 UTC