Porter - Beer Recipe - Brewer's Friend

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Porter

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.19 gallons
Post Boil Size: 12.19 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Mathis Jr
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday November 30th 2019
1.052
1.012
5.3%
30.0
33.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.50 lb Briess - American - Brewers Malt 2-Row18.5 lb American - Brewers Malt 2-Row 37 1.8 82.2%
14 oz American - Roasted Barley14 oz Roasted Barley 33 300 3.9%
10 oz American - Black Malt10 oz Black Malt 28 500 2.8%
10 oz American - Chocolate10 oz Chocolate 29 350 2.8%
10 oz New Zealand - Roasted Wheat10 oz Roasted Wheat 33.6 279.19 2.8%
20 oz Bestmalz - BEST Acidulated20 oz BEST Acidulated 35.9 2.81 5.6%
360 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5.8 Boil 60 min 20.42 50%
1 oz Perle1 oz Perle Hops Pellet 6.4 Boil 15 min 5.59 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.3 Boil 10 min 4.02 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Other 0 min.
1 oz Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 163 °F 153 °F 60 min
6.5 qt Add to equal draining Top Off -- 170 °F --
Vorlauf -- -- 5 min
6.5 gal Drain to kettle Vorlauf -- -- --
27 qt Batch Sparge 170 °F 170 °F 15 min
Vorlauf -- -- 5 min
6.5 gal Drain to kettle Vorlauf -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 7.28 g | 29.1 qt) 7.82 31.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13.19 52.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.19 48.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.19 g | 48.8 qt) 11 44  
Total: 16.25 65
Equipment Profile Used: System Default
 
Notes

dissolve cocoa powder with 5 oz corn sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

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  • Last Updated: 2020-09-12 02:57 UTC