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Eugene Porter Clone

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)

Created: Wednesday March 22nd 2023

FireBrand Porter

by JEB99

OG: 1.064 FG: 1.021 ABV: 5.6% IBU: 29

Original Gravity:

1.063

Final Gravity:

1.018

ABV (standard):

5.9%

IBU (tinseth):

26.9

SRM (morey):

47.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
144 oz	American - Pale 2-Row - Toasted144 oz Pale 2-Row - Toasted	33	30	55.4%
12 oz	Belgian - Special B12 oz Special B	34	115	4.6%
48 oz	Castle Malting - Château Munich48 oz Château Munich	34	12.7	18.5%
40 oz	Belgian - CaraMunich40 oz CaraMunich	33	50	15.4%
16 oz	Briess - Dark Chocolate Malt16 oz Dark Chocolate Malt	33	420	6.2%
260 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	60 min	23.73	50%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	5 min	3.15	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	23.73	50%
0.50 oz	Centennial (Pellet)	3.15	50%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	157 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

Omega Yeast Labs - British Ale VI OYL-013

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.7 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
Mash Chemistry and Brewing Water Calculator

Notes

From Revolution:
Eugene is a robust porter with 2-row as a base malt, and castle belgian specialty malts munich, caramunich and special B. The key to the deep dark color and chocolate aroma and flavor is breiss dark choc malt. We use magnum for a bittering hop and a bit of centennial at the end of boil.
original gravity = 18.5 plato (i.e., 1.076)
ibus = 28
abv = 6.8%

OYL-013 British Ale VI - Crisp, clean, malty with a mostly dry finish
OYL-006 British Ale I - drops fast and clear; is clean and crisp
OYL-008 British Ale III - noteworthy esters
OYL-007 British Ale II - more fruit-like esters and malt than I
OYL-016 British Ale VIII - unique fruitiness and noticeable finishing sweetness
One person's thougths:
US 2-Row Malt 9lb 0oz 60.0 %
Belgian Special B 2lb 0oz 13.3 %
UK Munich Malt 1lb 10oz 10.8 %
German CaraMunich II 1lb 6oz 9.2 %
US Dark Chocolate Malt 1lb 0oz 6.7 %
US Magnum 16.0 % 1.00 oz 29.7 30 Min
US Centennial 8.5 % 1.00 oz 12.4 20 Min

Mashing at 157 to keep sweetness up

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-03-22 14:23 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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