JoJack Barrel Aged Porter - Beer Recipe - Brewer's Friend

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JoJack Barrel Aged Porter

324 calories 33 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 213 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 226.3 liters
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 324 calories (Per 330ml)
Carbs: 33 g (Per 330ml)
Created: Wednesday November 27th 2019
1.104
1.026
11.5%
68.6
36.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg Crisp Malting - Finest Maris Otter100 kg Finest Maris Otter 38 3 80%
10 kg German - Wheat Malt10 kg Wheat Malt 37 2 8%
3 kg Rolled Oats3 kg Rolled Oats 33 2.2 2.4%
2 kg United Kingdom - Brown2 kg Brown 32 65 1.6%
2 kg German - Carafa I2 kg Carafa I 32 340 1.6%
2 kg German - Carafa II2 kg Carafa II 32 425 1.6%
2 kg German - Smoked Malt2 kg Smoked Malt 37 3 1.6%
2 kg New Zealand - Toffee Malt2 kg Toffee Malt 38.8 5.33 1.6%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 550 0.8%
1 kg New Zealand - Shepherds Delight Malt1 kg Shepherds Delight Malt 36.5 152.28 0.8%
125 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Chinook100 g Chinook Hops Pellet 13 Boil 60 min 14.88 20%
100 g Pacific Gem100 g Pacific Gem Hops Pellet 15.4 Boil 60 min 17.63 20%
100 g Warrior100 g Warrior Hops Pellet 16 Boil 60 min 18.32 20%
100 g Waimea100 g Waimea Hops Pellet 17.5 Boil 30 min 11.12 20%
100 g Rakau100 g Rakau Hops Pellet 10.5 Boil 30 min 6.67 20%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
48 g Chalk Water Agt Mash 1 hr.
32 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
48 g Baking Soda Water Agt Mash 1 hr.
20 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
10 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1837 B cells required
- EC1118 Champagne Yeast
Amount:
10 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1837 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 221.2 L. Suggest reducing initial water volume to 45.4 L and adding 175.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 438.4 L 355.9
Strike water volume (equipment estimates 347.1 L) 355.9
Mash volume with grains (equipment estimates 429.6 L) 438.4
Grain absorption losses -125
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 221.2 L) 230
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume (equipment estimates 213 L) 226.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 226.3 L) 213
Total: 355.9  
Equipment Profile Used: System Default
 
Notes



Followed by 70g of Champagne yeast EC1118

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  • Last Updated: 2020-01-26 18:34 UTC