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Muddy Creek Porter Recipe

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Craft Beer and Brewing
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
URL: https://beerandbrewing.com/muddy-creek-porter-recipe/

Created: Tuesday September 11th 2018

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

38.4

SRM (morey):

36.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - Maris Otter Pale9 lb Maris Otter Pale	38	3.75	66.7%
1.50 lb	American - Munich - Light 10L1.5 lb Munich - Light 10L	33	10	11.1%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	7.4%
0.50 lb	Flaked Barley0.5 lb Flaked Barley	32	2.2	3.7%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent	27	525	3.7%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	7.4%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	17.67	33.3%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	30 min	14.94	33.3%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	10 min	5.77	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	17.67	33.3%
1 oz	Styrian Goldings (Pellet)	14.94	33.3%
1 oz	Fuggles (Pellet)	5.77	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.22 gal	Infusion	--	152 °F	75 min
5.14 gal	Sparge	--	168 °F	20 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Chalk	Water Agt	Mash	1 hr.
5 g	Calcium Chloride	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.
6 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A01 House

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	62 - 70 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 248 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Reserve 0.25 oz (7 g) of each hops addition for dry hop (see below).

After the boil, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort and pitch the yeast.

Ferment at 64°F (18°C). After 72 hours, let the temperature rise to 68°F (20°C) and hold. After 7 days, add the small dry hops charge and wait an additional 3 days (or until all activity in the airlock ceases). Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 2 volumes.

Instead of using the hops separately as listed, I blend them into a pile of Anglo-Bohemian hops and divide up the pile.If you want to “Americanize” the flavor profile, substitute Northern Brewer for the 30-minute addition and something piney for the 10-minute, and adjust for the alpha-acid difference to yield the same 40 IBUs.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-09-11 21:55 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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