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Number 6 Porter

Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Tuesday January 29th 2019

Vanilla Java Porter

by Simondet1

OG: 1.071 FG: 1.017 ABV: 7.1% IBU: 26

Original Gravity:

1.063

Final Gravity:

1.011

ABV (standard):

6.9%

IBU (tinseth):

30.5

SRM (morey):

33.7

Mash pH

5.6

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - 1823 Maris Otter Finest Ale Malt9 lb 1823 Maris Otter Finest Ale Malt	29	2.5	78.3%
0.75 lb	American - Chocolate0.75 lb Chocolate	29	350	6.5%
1.50 lb	American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L	34	40	13%
0.25 lb	American - Black Malt0.25 lb Black Malt	28	500	2.2%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	60 min	25.08	75.2%
0.33 oz	Citra0.33 oz Citra Hops	Pellet	11	Whirlpool at 200 °F	20 min	5.44	24.8%
1.33 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Pellet)	25.08	75.2%
0.33 oz	Citra (Pellet)	5.44	24.8%
1.33 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Infusion	160 °F	149 °F	90 min
2.5 gal		Batch Sparge	--	170 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
2.83 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
3.33 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Bootleg Biology - Bootleg Biology - BBOSL

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	75 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 219 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

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

To prep cold brew coffee:

4oz coarse-ground, medium-roast coffee.
1.5c room temp water.

Combine coffee and water in 1qt mason jar.
Let steep ~42h.
Strain grounds, refrigerate coffee until ready to add to beer.

Last Updated and Sharing

344

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Brews

Public: Yup, Shared
Last Updated: 2019-12-23 02:03 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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Number 6 Porter

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