Old Koot Armadillo - Beer Recipe - Brewer's Friend

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Old Koot Armadillo

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday December 5th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 73.1%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 7.7%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 4.8%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 2.9%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.9%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 9.6%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 60 min 41.24 27.3%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 4.3 Boil 20 min 7.67 27.3%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 20 min 8.03 27.3%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 4.3 Boil 1 min 0.18 9.1%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 1 min 0.19 9.1%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °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
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 155 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.91 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 8.98 35.9
Equipment Profile Used: System Default
"Old Koot Armadillo" American Porter beer recipe by Lloydo. All Grain, ABV 6.49%, IBU 57.32, SRM 42.96, Fermentables: (Maris Otter Pale, Munich - Dark 20L, Carapils (Dextrine Malt), Caramel / Crystal 120L, Black Patent, Chocolate) Hops: (Nugget, Crystal, Willamette) Other: (Gypsum, Calcium Chloride (dihydrate), Whirlfloc, Beer Nutrient)
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  • Last Updated: 2019-12-15 19:59 UTC