View Recipe

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

Winter Porter

Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Saturday November 25th 2023

Original Gravity:

1.056

Final Gravity:

1.011

ABV (standard):

5.9%

IBU (tinseth):

31.3

SRM (morey):

39.4

Mash pH

n/a

Cost $

n/a

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

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich	35	8	55.2%
0.50 lb	Liquid Malt Extract - Pilsen0.5 lb Liquid Malt Extract - Pilsen	35	2	13.8%
119 g	American - Caramel / Crystal 90L119 g Caramel / Crystal 90L	33	90	7.2%
148.01 g	United Kingdom - Amber148.008 g Amber	32	27	9%
242 g	American - Chocolate242 g Chocolate	29	350	14.7%
1,642.99 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Willamette14 g Willamette Hops	Pellet	4.5	Boil	60 min	22.97	50%
14 g	Willamette14 g Willamette Hops	Pellet	4.5	Aroma	10 min	8.33	50%
28 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Willamette (Pellet) 28 g Willamette (Pellet) Hops		31.3	100%
28 g / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 37 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

Brew Day 12/3/23
No obvious mistakes on brewing.
OG 1.050
2 1-gal fermenters used. 1-gal for my 4th generation Safale05 and 1 gal for my 2nd generation British ale II Wyeast.

Going to set in 68f until the brewing starts and then will move to my 63f basement with a blanket for one week. back to 68f for another week. Transfer to secondary for one more week. Then bottle.

Used leftover wort (.25 gal) to re-start my yeast starters. Had extra water because I used extra to extract all the LME from the plastic containers.

Created this recipe to use up leftover materials from brewing the "sket english porter" on American Homebrewers Association website (membership required to view). Williamettes I had laying around. Mostly wanted to keep my yeast cultures healthy.

Will update as this moves along.

Update:
The beer fermented with American ale yeast tastes great. Flavor of the malts comes through nicely.

The beer fermented with British ale yeast is even better. Definitely fruitier. A softer mouth-feel.

Overall: would recommend this recipe!

Last Updated and Sharing

409

Views

Brews

Public: Yup, Shared
Last Updated: 2024-01-24 01:10 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.

Patrick Conklin • 12/03/2023 at 05:23pm
Brew day: 12/3
No obvious errors on brewing- all equipment properly sanitized.
Not listed: 1 gal fermenter is my 4th (5th?) generation of Safale 05. 1 gal is 2nd generation of Wyeast British Ale II.
This recipe is mostly to use up materials from brewing the "Sket English Porter" on the American Homebrewers Association website (membership required to view).
Testing out taste difference between American and British Ale yeast.
Used the left over wort (about .25 gal) to re-start my yeast starters. (Side note- added more water to boil in order to extract all possible LME from plastic containers, so I had some left in the kettle).

Brewing at 68f with a blanket covering while it gets started. Will move to basement, likely at 63f with blanket for first week and then return to 68f for second week before transferring to 2nd fermenter for a week and then bottling.

Will update further once it brews. OG 1.050 (approx, taken at about 70f)

Patrick Conklin • 12/03/2023 at 05:25pm

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