Bear Ass Brunette (GF Porter) - Beer Recipe - Brewer's Friend

Bear Ass Brunette (GF Porter)

185 calories 18.4 g
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per )
Carbs: 18.4 g (Per )
Created: Saturday July 2nd 2022
1.056
1.013
5.6%
28.1
23.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Viking - Pale Ale Malt9 lb Pale Ale Malt 37 2.5 78.3%
1 lb Viking - Caramel 1001 lb Caramel 100 35 50.8 8.7%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 8.7%
0.50 lb Briess - Chocolate0.5 lb Chocolate 25 350 4.3%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 26.32 75%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Aroma 5 min 1.75 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 166 °F 154 °F 60 min
5 gal Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml clarity ferm (white labs) Fining Primary --
1 each 1 campdem tablet Water Agt Mash --
0.50 tsp gelatin Fining Primary --
4.30 ml Lactic acid Water Agt Sparge --
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 359 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.34 psi       Temp: 38 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 22 28 71.3 50 239.1
City water, add 2g CaCl to 4 gal mash water
1 campden tablet to remove chloramine
Acidify 5 gal sparge water to pH 5.5
Mash Chemistry and Brewing Water Calculator
 
Notes

Collect 11 gal water Santa Clara finest city water, treat with 1 campden tablet. Acidify sparge water to pH 5.5 w acid. Mash in at 154F in 10 gal Igloo cooler with false bottom. Collect 7 gal wort, boil in 8 gal pot. After hot break, add hops. Cool wort to 90F with immersion chiller. Cool overnight in fermentation chamber to 70F. Bubble O2 1 minute. Pitch yeast from starter and clarity ferm. Ferment 2 weeks. Keg. Fine with Gelatin. Estimated 10 PPM Gluten obtained by using White labs Clarity Ferm.

View Count: 150
Brew Count: 0
Last Updated: 2022-07-02 19:55 UTC

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