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Terry Foster’s Entire Butt Porter

Method: BIAB
Style: Brown Porter
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Wednesday February 12th 2025

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

38.1

SRM (morey):

44.0

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.10 lb	Crisp Malting - Finest Maris Otter5.1 lb Finest Maris Otter	36.8	2.4	81%
0.45 lb	Crisp Malting - Brown Malt0.45 lb Brown Malt	32.7	65	7.1%
0.50 lb	Crisp Malting - Chocolate Malt0.5 lb Chocolate Malt	32.66	450	7.9%
0.25 lb	Crisp Malting - Black0.25 lb Black	34.5	600	4%
6.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Northern Brewer0.6 oz Northern Brewer Hops	Pellet	9	Boil	60 min	35.29	66.7%
0.30 oz	Domestic Hallertau0.3 oz Domestic Hallertau Hops	Pellet	3.9	Boil	10 min	2.77	33.3%
0.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Northern Brewer (Pellet)	35.29	66.7%
0.30 oz	Domestic Hallertau (Pellet)	2.77	33.3%
0.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.6 qt		Infusion	--	154 °F	60 min
		Temperature	--	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	1 hr.
1.50 ml	Lactic acid	Water Agt	Mash	1 hr.
70.87 g	Irish Moss	Fining	Boil	15 min.
1.30 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 51 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.8 oz Temp: 68 °F CO₂ Level: 1.9 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

Ferment: At 66–68°F (19–20°C) for a clean, malty finish with light esters.
bottle at 1.9 volume
maturation time 1-2 months

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-02-23 13:04 UTC

System Default

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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Terry Foster’s Entire Butt Porter

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