View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

1744 Porter

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)

Created: Monday June 8th 2020

Original Gravity:

1.075

Final Gravity:

1.019

ABV (standard):

7.5%

IBU (tinseth):

61.5

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.80 lb	Briess - Pale Ale Malt 2-Row13.8 lb Pale Ale Malt 2-Row	36.8	3.5	70.4%
2.30 lb	United Kingdom - Dark Crystal 80L2.3 lb Dark Crystal 80L	33	80	11.7%
1.20 lb	Crisp Malting - Black1.2 lb Black	34.5	600	6.1%
2.30 lb	Crisp Malting - Brown Malt2.3 lb Brown Malt	32.7	65	11.7%
19.60 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Warrior1.3 oz Warrior Hops	Pellet	16	Boil	60 min	54.95	39.4%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	6.55	30.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	0 min		30.3%
3.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.30 oz	Warrior (Pellet)	54.95	39.4%
2 oz	East Kent Goldings (Pellet)	6.55	60.6%
3.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.3 gal		Strike	165 °F	152 °F	60 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 68 °F

Yeast

Wyeast - British Ale 1098

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 157 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

San Carlos 2012

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

9 lbs. (4.1 kg) Briess 2-row pale malt
1.5 lbs. (0.7 kg) crystal malt (80 °L)
0.8 lb. (0.4 kg) black malt
1.5 lb. (0.7 kg) Crisp brown malt (38 °L)
16 AAU Magnum hops (bittering)(1.3 oz./36.4 g of 12.4% alpha-acid)
1 oz. (28 g) East Kent Goldings (flavoring, add at 75 minutes boiling)
1 oz. (28 g) East Kent Goldings (flavoring, add at end of boil)
Wyeast 1098 (British Ale) yeast
0.75–1 cup DME or corn sugar

Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours (lower temperatures will result in a drier, lighter beer). Sparge one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012. Boil 90 minutes, with bittering hops added after the first foamy head subsides. Add flavor hops 15 minutes before the end of the boil. Adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a glass fermenter. One to two weeks later, rack again, prime with DME or corn sugar, and rack into keg or bottles. The beer should be ready to drink after conditioning for a week or so.

Last Updated and Sharing

313

Views

Brews

Public: Yup, Shared
Last Updated: 2020-06-08 22:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!