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Brewmance

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 6.7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 30 g (Per 12oz)

Created: Tuesday December 24th 2019

Peppermint Porter

by Sawdust Brewery

OG: 1.059 FG: 1.011 ABV: 6.2% IBU: 26

Original Gravity:

1.072

Final Gravity:

1.025

ABV (standard):

6.2%

IBU (tinseth):

29.9

SRM (morey):

25.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	United Kingdom - Maris Otter Pale11.5 lb Maris Otter Pale	38	3.75	79.3%
4 oz	United Kingdom - Black Patent4 oz Black Patent	27	525	1.7%
8 oz	United Kingdom - Coffee Malt8 oz Coffee Malt	36	150	3.4%
1 lb	Canadian - Honey Malt1 lb Honey Malt	37	25	6.9%
4 oz	United Kingdom - Extra Dark Crystal 120L4 oz Extra Dark Crystal 120L	33	120	1.7%
4 oz	United Kingdom - Dark Crystal 80L4 oz Dark Crystal 80L	33	80	1.7%
4 oz	American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L	34	40	1.7%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	3.4%
232 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Pellet	5.6	Boil	60 min	19.82	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.7	Boil	20 min	10.07	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Pellet)	19.82	50%
1 oz	East Kent Goldings (Pellet)	10.07	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.55 gal	Acid Rest	Temperature	95 °F	95 °F	10 min
	Proteinase Rest	Temperature	135 °F	135 °F	15 min
	Beta-amylase Rest	Temperature	145 °F	145 °F	30 min
	Alpha-amylase Rest	Temperature	158 °F	158 °F	30 min
		Temperature	167 °F	167 °F	10 min
2.11 gal		Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.53 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 qt	Cold-Brew Coffee	Flavor	Bottling	0 min.
0.50 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
1.10 g	Gypsum	Water Agt	Mash	0 min.
2.10 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
1.10 g	Epsom Salt	Water Agt	Mash	0 min.
2.40 g	Baking Soda	Water Agt	Mash	0 min.
0.40 g	Gypsum	Water Agt	Sparge	0 min.
0.80 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	0 min.
0.40 g	Epsom Salt	Water Agt	Sparge	0 min.

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (avg):	70.5%	Flocculation:	High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 122 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Honey Amount: 5.2 oz Temp: 70 °F CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	27	60	50	85
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

179

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Brews

Public: Yup, Shared
Last Updated: 2019-12-26 18:24 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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