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Christmas Pudding Porter - 2018

Method: All Grain
Style: English Porter
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Scott Garrison
Calories: 334 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)

Created: Tuesday September 25th 2018

Original Gravity:

1.100

Final Gravity:

1.025

ABV (standard):

9.8%

IBU (tinseth):

42.7

SRM (morey):

26.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	United Kingdom - Maris Otter Pale11 lb Maris Otter Pale	38	3.75	59.9%
1 lb	German - CaraMunich I1 lb CaraMunich I	34	39	5.4%
9 oz	Belgian - Special B9 oz Special B	34	115	3.1%
4 oz	Flaked Wheat4 oz Flaked Wheat	34	2	1.4%
1 oz	German - Carafa II1 oz Carafa II	32	425	0.3%
5.50 lb	Maple Syrup5.5 lb Maple Syrup - (late boil kettle addition)	30	35	29.9%
18.37 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.25 oz	Saaz2.25 oz Saaz Hops		Pellet	4.2	Boil	120 min	42.65	100%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.25 oz	Saaz (Pellet) 2.2499999948533 oz Saaz (Pellet) Hops		42.65	100%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt	Single Stage	Infusion	--	155 °F	60 min

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) 173 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 - September 30, 2018

0830 - start with prep, grinding grain, heating tap water shooting for about 172° F.

0910 - Add grain and 10 qts H20 to mash at 155.5° F

1010 - Lautered with 178°F water to mash out at no more than 170° F for 30 min (actual temp = 167° F)

1040 - Sparged 9.5 gal @ 11 Brix 1.044)

1245 - pitched hops

1445 - cooled, landed at 1.070

1530 - cleaned up and fermented warmer than I would like. Cellar was around 73° F (warm Fall)
_____
October 9, 2018 - 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. Racked beer onto sugars, beer was at 1.025 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 12:10 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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