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Christmas Pudding Porter - 2017

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Scott Garrison
Calories: 317 calories (Per 12oz)
Carbs: 31.9 g (Per 12oz)

Created: Monday September 10th 2018

Original Gravity:

1.095

Final Gravity:

1.023

ABV (standard):

9.5%

IBU (tinseth):

24.4

SRM (morey):

26.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	United Kingdom - Golden Promise5 lb Golden Promise	37	3	27.7%
5 lb	United Kingdom - Pale 2-Row5 lb Pale 2-Row	38	2.5	27.7%
1 lb	American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L	35	20	5.5%
12 oz	United Kingdom - Crystal 45L12 oz Crystal 45L	34	45	4.2%
8 oz	Belgian - Special B8 oz Special B	34	115	2.8%
4 oz	Flaked Wheat4 oz Flaked Wheat	34	2	1.4%
1 oz	United Kingdom - Chocolate1 oz Chocolate	34	425	0.3%
5.50 lb	Maple Syrup5.5 lb Maple Syrup	30	35	30.4%
18.06 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops		Pellet	4.2	Boil	60 min	24.35	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops		24.35	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 qt	Single Stage	Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.1 qt/lb

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	65%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 165 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day - November 5, 2017

0830 (0000 min) - start with prep, grinding grain, heating tap water shooting for about 166° F.

0930 (0060) Add grain and 14 qts H20 to mash at 155° (approx 1.1 qt/lb)

1030 (0120) Sparge with 178°F water

1140 (0190) Pulled until reached 3°Brix - total of 7.5 gal that combined landed at 12.4° Brix (SG 1.050). Placed on boil.

1215 (0225) - Begin boil. Pitch 2 oz US Saaz

1315 (0285) - Force cool, pitched yeast - landed @ 1.065

1345 (0315) - Cleaned up

November 11, 2017 - Add 2 quarts Very Best Strong Dark Baking (old Grade B/C) Maple Syrup, 3 split vanilla beans, and 1 tsp of ground cinnamon in secondary. First heated all to 200°F and allowed to cool covered all day. Racked beer onto sugars, beer was at 1.023 SG (attenuation of .65%)

December 17, 2017 - Finally finished and racked it to a keg...the secondary ferment took a long time to kick off but when it finally did (approx 4-5 days into the secondary) it bubbled about once every 10 seconds for a month. FG was 1.022 in the end so all sugar fermented but it is still sweet. We'll see how it balances

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-10-11 12:11 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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