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Brown Porter 2

Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Friday September 1st 2017

Original Gravity:

1.054

Final Gravity:

1.017

ABV (standard):

4.9%

IBU (tinseth):

27.6

SRM (morey):

27.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	38	3.75	73.1%
0.70 lb	American - Caramel / Crystal 60L0.7 lb Caramel / Crystal 60L	34	60	10.2%
0.34 lb	American - Chocolate0.34 lb Chocolate	29	350	5%
0.80 lb	United Kingdom - Brown0.8 lb Brown	32	65	11.7%
6.84 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Fuggles0.2 oz Fuggles Hops	Pellet	5	First Wort	0 min	6.64	19%
0.60 oz	Fuggles0.6 oz Fuggles Hops	Pellet	5	Boil	60 min	18.1	57.1%
0.25 oz	East Kent Goldings0.25 oz East Kent Goldings Hops	Pellet	5.2	Boil	10 min	2.84	23.8%
1.05 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	Fuggles (Pellet)	24.74	76.1%
0.25 oz	East Kent Goldings (Pellet)	2.84	23.8%
1.05 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal		Infusion	--	156 °F	60 min

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	66 - 71 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Gypsum - 1.17 grams CaCl2 - 0.90 grams Epsom Salt - 0.50 grams Baking Soda - 0.90 grams No Lactic Acid 10 Hours Before - 3.6 grams dextrose - 7.2 grams dry bread Yeast Right Before Mash - 1.0 grams dextrose - 2.0 grams dry bread Yeast Start Burner Once Hit Mash Temp - 1.02 g of SMB (Using 60 mg/liter @ 17 liters) - Wait 5 minutes for SMB to mop up O2 - 0.70 grams Brewtan in 10 mL slurry - 0.83 grams Cinnamon Verum Boil - 0.85 grams Brewtan B in 10 mL slurry @ 16 Min - 1.625 grams Irish Moss in slurry @ 15 Min - 1.43 grams Wyeast Nutrient in slurry @ 10 Min
Mash Chemistry and Brewing Water Calculator

Notes

Condition Malt with pinch of SMB in 1 oz water

Estimated Mash ph = 5.30

Aerate with pure O2 for 30 sec @ 1.0 lpg

Actual Mash pH = 5.37

Pre-boil Gravity = 1.046
Pre-boil Volume = 3.625 gal

Efficiency ~ 67%

Post Boil Gravity = 1.053
Post Boil Volume = 3.1 (Hot measure)

Final Gravity = 1.017

ABV = 4.7%

Post Boil Sludge =

Into Fermenter = 2.25 gal in 1, 0.65 gal in bucket

Grain Absorbtion = 0.875 gal ~ 0.125 gal/lb

Used k97 dry on small batch

Last Updated and Sharing

1,497

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Brews

Public: Yup, Shared
Last Updated: 2017-09-22 13:07 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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