Big Wood Porter (Modified) - Beer Recipe - Brewer's Friend

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Big Wood Porter (Modified)

214 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Brewing Porters and Stouts -Terry Foster
Hop Utilization: 99%
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday February 15th 2020
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OG: 1.054 FG: 1.012 ABV: 5.6% IBU: 10

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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Pale Ale Malt 2-Row9 lb Pale Ale Malt 2-Row 36.8 3.5 63.2%
2.75 lb Crisp Malting - Brown Malt2.75 lb Brown Malt 32.7 65 19.3%
1 lb Simpsons - Black Malt1 lb Black Malt 34 700 7%
8 oz Briess - Chocolate8 oz Chocolate 25 350 3.5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.5%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Northern Brewer1.3 oz Northern Brewer Hops Pellet 9.4 Boil 60 min 10.37 46.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 1.63 17.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 35.7%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 31.57 psi       Temp: 68 °F       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
used a mineral package called Magic Minerals from Brewhardware.com
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Strike 65 °F 152 °F 60 min
2.6 gal Sparge 65 °F 167 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.45 17.8  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

1) Used distilled H2O with addition of Magic Minerals (from Brewhardware)
2) Equipment used was a US type Grainfather. Extraction Efficiency was 81%
3) Actual OG was 1.062 after addition of 0.5 gallons cold water
4) This recipe was modified to add Crystal 40L, lower boil time and mash time to 60 min. Also yeast was changed to Danstar Nottingham

Fermentation was carried out at 65F

Very rich flavor with chocolate and coffee profile. Will make again.

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  • Last Updated: 2020-05-25 01:09 UTC