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Raging Bull Porter

Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)

Created: Sunday November 17th 2013

Original Gravity:

1.069

Final Gravity:

1.016

ABV (standard):

6.9%

IBU (tinseth):

55.8

SRM (morey):

29.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	68.4%
2 lb	American - Pale 6-Row2 lb Pale 6-Row	35	1.8	13.7%
12 oz	Flaked Oats12 oz Flaked Oats	33	2.2	5.1%
8 oz	American - Caramel / Crystal 90L8 oz Caramel / Crystal 90L	33	90	3.4%
0.50 lb	Brown Sugar0.5 lb Brown Sugar	45	15	3.4%
8 oz	German - Chocolate Wheat8 oz Chocolate Wheat	31	413	3.4%
4 oz	United Kingdom - Chocolate4 oz Chocolate	34	425	1.7%
2 oz	United Kingdom - Black Patent2 oz Black Patent	27	525	0.9%
234 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	60 min	46.9	50%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.5	Boil	30 min	5.41	25%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.5	Boil	15 min	3.49	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	46.9	50%
1 oz	Fuggles (Pellet)	8.9	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt		Infusion	--	156 °F	60 min
8 qt		Fly Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	calcium chloride	Water Agt	Mash	--
0.25 oz	gypsum	Water Agt	Mash	--
0.25 oz	epsom salts	Water Agt	Mash	--
0.50 each	whirfloc tablet	Fining	Boil	--
5 tsp	superferment	Other	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 382 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Brewing salts added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Will use slurry from previously harvested yeast.
Primary fermentation will be 10 days.
Secondary fermentation will be for 14 days.
Brown sugar syrup will be added on day three of primary fermentation.
Cold crash for 3 days then add gelatin and cold crash an additional 3 days.
I usually do ten bottles immediately after primary fermentation and keg the remaining 5 gallons after secondary fermentation.

Last Updated and Sharing

1,450

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Brews

Public: Yup, Shared
Last Updated: 2013-11-24 02:13 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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