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Experimental Porter

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hamilton’s variant of Jamil Z's Black Widow porter
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday December 18th 2019
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Yuengling Chocolate Porter Clone

by 65cwertman

OG: 1.050 FG: 1.008 ABV: 5.4% IBU: 35

1.063
1.012
6.7%
39.6
22.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Muntons - Maris Otter12 lb Maris Otter 38 2.3 88.9%
0.63 lb American - Caramel / Crystal 40L0.625 lb Caramel / Crystal 40L 34 40 4.6%
6 oz German - CaraRed6 oz CaraRed 34 20 2.8%
8 oz Briess - Briess - Black Malt - 2-Row8 oz Briess - Black Malt - 2-Row 25.3 500 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.25 29.4%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.39 29.4%
0.70 oz Zeus0.7 oz Zeus Hops Leaf/Whole 16 Boil 60 min 30.93 41.2%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
61 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Sacc Infusion -- 152 °F --
10 qt Final Batch Sparge Sparge 150 °F 165 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains (equipment estimates 6.89 g | 27.5 qt) 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 2.93 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.9 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.9 23.6  
Top off amount 0.1 0.4  
Going into fermentor 6 24  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

After collecting wort - split into two vessels. One gets 6 oz of Swaen Chocolate Malt and the other gets 6 oz of Briess Chocolate Malt. Steep for 20-30 minutes, remove grain and boil each (staggered by about 30 minutes). Split hops and yeast evenly between the two batches.

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  • Last Updated: 2020-04-12 16:14 UTC