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PEÑASCO PORTER 100v2

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 103.8 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Tuesday January 25th 2022

Original Gravity:

1.051

Final Gravity:

1.009

ABV (standard):

5.5%

IBU (tinseth):

32.9

SRM (daniels):

33.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 kg	Malteurop - 2 Row15 kg 2 Row	34.3	2.15	66.3%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	4.4%
3 kg	United Kingdom - Chocolate3 kg Chocolate	34	425	13.3%
1.25 kg	American - Caramel / Crystal 80L1.25 kg Caramel / Crystal 80L	33	80	5.5%
375 g	American - Roasted Barley375 g Roasted Barley	33	300	1.7%
2 kg	Corn Sugar - Dextrose2 kg Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	8.8%
22.63 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
137.50 g	Mount Hood137.5 g Mount Hood Hops	Pellet	6.6	Boil	60 min	24.66	52.4%
125 g	Fuggles125 g Fuggles Hops	Pellet	4.9	Boil	15 min	8.26	47.6%
262.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
137.50 g	Mount Hood (Pellet) 137.5 g Mount Hood (Pellet) Hops	24.66	52.4%
125 g	Fuggles (Pellet) 125 g Fuggles (Pellet) Hops	8.26	47.6%
262.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
79.8 L		Infusion	--	68 °C	60 min
32.3 L	Mash out	Temperature	--	76 °C	10 min
Starting Mash Thickness: 3.14 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 kg	Toasted Coconut		Flavor	Secondary	15 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	57.50 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 631 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator

Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-08-21 17:50 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

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