Porter on Break - Beer Recipe - Brewer's Friend

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Porter on Break

181 calories 18.2 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday January 21st 2020
1.055
1.013
5.6%
25.4
27.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Porter6.6 lb LME Porter 37.6 17 84.1%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 3.2%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 3.2%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.2%
0.25 lb American - Rye0.25 lb Rye 38 3.5 3.2%
0.25 lb American - Smoked Malt0.25 lb Smoked Malt 37 5 3.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.38 100%
1.25 oz / $ 0.00
 
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) 90 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.16 g | 24.6 qt) 6.11 24.5  
Mash volume with grains (equipment estimates 6.16 g | 24.6 qt) 6.21 24.9  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.11 24.5
Equipment Profile Used: System Default
 
Notes

Bring 6.5 Gallons of Water to your brew kettle. Bring the water to 155°F. (This allows for 1.5 gallons boiling evaporation)

Pour steeping grains into the mesh bag and steep for 30 minutes. You do not want the water to heat over 170°F.

After 30 minutes remove steeping grains from water. Allow grains to drain but do not squeeze or press bag to wring out excess water.

Bring water to a boil.

Add 6.6 lb. (2 Full Containers) Porter Liquid Malt Extract. Stir.

This now wort (unfermented beer). Bring the wort to a boil. Watch your boil to avoid a messy boil over.

Once the foaming subsides (Hot break) begin your 60 minute boil process.

60 Minutes Left: Add 1.25 oz. East Kent Goldings for bittering.

10 Minutes Left: Add 1 whirlfloc tablet.

After your wort is done boiling, cool your wort down to 70°F.

Pour wort into the primary fermenter. Avoid dumping the trub/sludge on the bottom of the brew pot into your fermenter.

Measure Specific Gravity of the wort with your hydrometer and record. Specific Starting Gravity for this recipe is around 1.055.

Aerate the wort.

Add yeast to fermenter, seal fermenter and wait.

Maintain fermentation temperature of approximately 68°F.

After one weeks measure Specific Gravity of the wort with your hydrometer and record. Specific Finishing Gravity for this recipe is around 1.013.

Once the Specific Finishing Gravity is obtained, dump yeast, wait one week to finish in fermenter and then bottle or keg.

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  • Last Updated: 2020-01-21 15:36 UTC