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Park Bench Porter

Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brew Magazine October 2016
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Sunday October 23rd 2016

Original Gravity:

1.062

Final Gravity:

1.016

ABV (standard):

6.1%

IBU (tinseth):

51.8

SRM (morey):

38.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 64°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale	38	3.75	48.1%
4.50 lb	American - Pale 2-Row4.5 lb Pale 2-Row	37	1.8	33.3%
1 lb	American - Chocolate1 lb Chocolate	29	350	7.4%
0.75 lb	American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L	33	80	5.6%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	3.7%
0.25 lb	United Kingdom - Black Patent0.25 lb Black Patent	27	525	1.9%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Northern Brewer1.5 oz Northern Brewer Hops	Pellet	7.8	Boil	60 min	41.97	60%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	20 min	9.78	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Northern Brewer (Pellet)	41.97	60%
1 oz	Fuggles (Pellet)	9.78	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.2 gal		Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	worflock		Fining	Boil	15 min.

Yeast

Wyeast - British Ale 1098

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 317 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Mill the grains and mix with 4.2 gallons of water to reach a mash temperature of 154 degrees and hold for 60 minutes.

Vorlauf and then sparge with 2.7 gallons and top up to reach 6 gallons of wort.

Boil for 60 minutes and then chill to 63 degrees and pitch the yeast. Ferment at 64 degrees and ferment to 1.018 final gravity.

Two weeks in the fermenter and then keg. My usual way!

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2016-10-23 21:52 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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Park Bench Porter

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