Matt & Sour Porter - Beer Recipe - Brewer's Friend

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Matt & Sour Porter

205 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 17.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Saturday January 11th 2020
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OG: 1.051 FG: 1.012 ABV: 5.2% IBU: 29

1.062
1.014
6.3%
34.2
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Crisp Malting - Finest Maris Otter22 lb Finest Maris Otter 38 3 63.5%
5 lb Weyermann - Munich Dark 5 lb Munich Dark 37 10 14.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 2.9%
1 lb German - Carafa III1 lb Carafa III 32 535 2.9%
1 lb Weyermann - Caramunich Type 21 lb Caramunich Type 2 34 45 2.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 2.9%
2 lb Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 32 90 5.8%
6 oz American - Black Malt6 oz Black Malt 28 500 1.1%
1.25 lb German - Acidulated Malt1.25 lb Acidulated Malt 27 3.4 3.6%
34.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 12.4 Boil 60 min 15.88 25%
1 oz Nugget1 oz Nugget Hops Pellet 12.4 Boil 30 min 12.21 25%
2 oz Willamette2 oz Willamette Hops Pellet 4.8 Boil 15 min 6.1 50%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
11.2 gal Strike 165 °F 152 °F 60 min
12.28 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 56 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.65 gal (66.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.65 gal (18.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.84 gal (59.38 qt). Suggest reducing strike water volume to 9.39 gal (37.56 qt) and adding 2.84 gal (11.38 qt) sparge/top-off. 12.23 48.9  
Strike water volume at mash thickness of 1.5 qt/lb 12.23 48.9  
Mash volume with grains 14.84 59.4  
Grain absorption losses -4.08 -16.3  
Remaining sparge water volume (equipment estimates 8.57 g | 34.3 qt) 10.92 43.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 16.65 g | 66.6 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 15 g | 60 qt) 17.5 70  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.5 g | 70 qt) 15 60  
Total: 23.15 92.6
Equipment Profile Used: System Default
"Matt & Sour Porter" American Porter beer recipe by DanR27. All Grain, ABV 6.32%, IBU 34.19, SRM 35.04, Fermentables: (Finest Maris Otter, Munich Dark , Chocolate, Carafa III, Caramunich Type 2, Flaked Oats, Belgian Candi Syrup - D-90, Black Malt, Acidulated Malt) Hops: (Nugget, Willamette)
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  • Last Updated: 2020-01-18 14:19 UTC