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OtterB porter

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: brian
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Monday October 12th 2020

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

33.8

SRM (morey):

27.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.30 lb	United Kingdom - Maris Otter Pale7.3 lb Maris Otter Pale	38	3.75	54.9%
3.40 lb	American - Vienna3.4 lb Vienna	35	4	25.6%
1 lb	Munich - 60L1 lb Munich - 60L	33	60	7.5%
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	3.8%
0.50 lb	American - Chocolate0.5 lb Chocolate - (late boil kettle addition)	29	350	3.8%
0.30 lb	United Kingdom - Black Patent0.3 lb Black Patent - (late boil kettle addition)	27	525	2.3%
0.30 lb	Belgian - Special B0.3 lb Special B - (late boil kettle addition)	34	115	2.3%
13.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	East Kent Goldings2.5 oz East Kent Goldings Hops	Pellet	5	Boil	50 min	33.78	41.7%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.6	Boil	0 min		16.7%
2.50 oz	Willamette2.5 oz Willamette Hops	Pellet	4.5	Boil	0 min		41.7%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	East Kent Goldings (Pellet)	33.78	41.7%
1 oz	Amarillo (Pellet)		16.7%
2.50 oz	Willamette (Pellet)		41.7%
6 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3 gal	Batch Sparge	--	--	--
5 gal	Strike	158 °F	149 °F	60 min
Starting Mash Thickness: 2.4 qt/lb Starting Grain Temp: 70 °F

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.4 oz Temp: 68 °F CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1/3 tspn CaCl preboil 0 minute additions done at 155 degrees (missed target of 170) Dark malts cold steeped 36 hours prior
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-06-07 13:05 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:

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Biffer • 11/01/2020 at 05:25am
Used two yeast packets and got to 1.01 in a week. Turning up temp to see if I can get a little more attenuation. Numbers were extremely close 1.055 and 1.010. Vs calculated 1.054 and 1.009.

Biffer • 05/28/2021 at 08:26pm

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