Modern Porter Beer Recipe | BIAB American Porter | Brewer's Friend

Modern Porter

227 calories 21.1 g 12 oz
Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.02 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 76% (ending kettle)
Hop Utilization: 99%
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday April 2nd 2024
1.069
1.014
7.2%
27.6
48.2
5.3
85.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Simpsons - Finest Pale Ale Golden Promise20 lb Finest Pale Ale Golden Promise 2.50 / lb
50.00
37 2.4 66.1%
2.75 lb Weyermann - Munich Type I2.75 lb Munich Type I 2.75 / lb
7.56
38 6 9.1%
3.50 lb Simpsons - Brown Malt3.5 lb Brown Malt 3.00 / lb
10.50
32 187.93 11.6%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 2.50 / lb
2.50
34.5 120 3.3%
2 lb Bairds - Chocolate Malt2 lb Chocolate Malt 3.00 / lb
6.00
31 500 6.6%
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L 1.50 / lb
1.50
35.4 60 3.3%
30.25 lbs / 78.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops 2.00 / oz
2.00
Pellet 12.5 Boil 60 min 18.08 26.7%
1.75 oz Willamette1.75 oz Willamette Hops 2.00 / oz
3.50
Pellet 4.9 Boil 30 min 9.53 46.7%
1 oz Mount Hood1 oz Mount Hood Hops 2.00 / oz
2.00
Pellet 5.5 Boil 0 min 26.7%
3.75 oz / 7.50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 268 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Heat 16 gal water to 157 degrees f

mash base malts and brown malt with water, salts/acid. add crystal/chocolate malts last 15 min of 75 minute mash

Target mash 152f


Chill to low to mid 70sF range. Pitch 20 oz yeast slurry from previous batch; aerate well. Ferment 10-12 days before bottling

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-10-22 19:50 UTC
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