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2018 10 06 - Porter

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: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)

Created: Thursday January 24th 2019

Original Gravity:

1.068

Final Gravity:

1.021

ABV (standard):

6.2%

IBU (tinseth):

36.3

SRM (morey):

25.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	71.4%
1 lb	United Kingdom - Brown1 lb Brown	32	65	7.1%
1 lb	German - CaraAmber1 lb CaraAmber	34	23	7.1%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	7.1%
1 lb	United Kingdom - Amber1 lb Amber	32	27	7.1%
14 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Saaz3 oz Saaz Hops		Pellet	3.5	Boil	60 min	36.25	100%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Saaz (Pellet) 2.9999999931377 oz Saaz (Pellet) Hops		36.25	100%
3 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Wyeast - Beer Nutrient		Other	Other	0 min.
1 tsp	Irish moss		Fining	Other	0 min.

Yeast

Wyeast - West Yorkshire 1469

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
5 g CaCl2 to 5 gal carbon-filtered water
Mash Chemistry and Brewing Water Calculator

Notes

1730 - start mash; added 12 qts water at 167°F - temp at 140°F - added 4 qts boiling water - temp=152°F

1806 - 1.045 12 Brix pH 5.0 24.2°C
1850 - 1.060 15.6 Brix pH 5.1 24.1°C
added 2 gal boiling water 164°F

after sparge - before boil 1.044 12.4 Brix pH5.0 28.2°C
1936 - flame on

2100 - added 3 oz Czech Saaz
1.050 13.6 Brix pH 4.8 26.8°C

2150 - Irish moss and yeast nutrient

2204 - start chill
2245 - end chill; start aeration
2310 - end aeration

OG 1.059 15.4 Brix pH 4.9 28.5°C

10/28/18
FG 1.019 pH 4.3 21.6°C

11/12/18 - 1.016; added 87g dextrose (half the amt I would normally use) because there were a few bubbles noted in fermenter; should have just let the fermenter go another couple of weeks

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-01-24 17:41 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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