Porter isBy - Beer Recipe - Brewer's Friend

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Porter isBy

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday January 5th 2020
1.060
1.013
6.2%
29.8
26.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 75.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 5.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.8%
0.75 lb Proximity - Proximity - Pale Chocolate0.75 lb Proximity - Pale Chocolate 33 300 8.1%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 21.73 57.1%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 15 min 8.09 42.9%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
3.1 gal Strike 164 °F 152 °F 60 min
4.25 qt Fly Sparge 168 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) 4.06 16.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 5.57 g | 22.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.8 19.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.8 g | 19.2 qt) 4 16  
Total: 7.25 29
Equipment Profile Used: System Default
"Porter isBy" Brown Porter beer recipe by Toez. All Grain, ABV 6.19%, IBU 29.81, SRM 26.13, Fermentables: (Pale 2-Row, Caramel / Crystal 40L, Flaked Oats, Proximity - Pale Chocolate) Hops: (Willamette) Other: (Calcium Chloride (dihydrate), Gypsum, Table Salt)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-08 00:09 UTC