Maryland Pete's Smoked Chipotle Porter - Beer Recipe - Brewer's Friend

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Maryland Pete's Smoked Chipotle Porter

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Peter Innocenti
Rating:
3.00 (1 Review)

Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday December 30th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 62.1%
3 lb German - Smoked Malt3 lb Smoked Malt 37 3 20.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.7%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.7%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.4%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 1.7%
0.25 lb German - CaraMunich I0.25 lb CaraMunich I 34 39 1.7%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.4%
0.50 lb American - Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 22.27 50%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 15.4 Boil 15 min 24.31 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
6.56 gal Strike 158 °F 152 °F 60 min
0.71 gal Sparge 65 °F 65 °F 20 min
Starting Mash Thickness: 1.81 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.81 qt/lb 6.56 26.2  
Mash volume with grains 7.72 30.9  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.43 g | 17.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Mash grains at 152° F for an hour or so. Bring up to 170 for 10 minutes and mash out.

Boil for 60 minutes.

Cut .5 oz dried chili peppers and soak in alcohol tincture for a few days. Pour into fermenter towards the end of the fermentation.

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  • Last Updated: 2020-01-23 01:36 UTC