Christmas Pudding Porter - 2018 - Beer Recipe - Brewer's Friend

Christmas Pudding Porter - 2018

334 calories 34.1 g
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Scott Garrison
Calories: 334 calories (Per )
Carbs: 34.1 g (Per )
Created: Tuesday September 25th 2018
1.100
1.025
9.8%
42.7
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 59.9%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 5.4%
9 oz Belgian - Special B9 oz Special B 34 115 3.1%
4 oz Flaked Wheat4 oz Flaked Wheat 34 2 1.4%
1 oz German - Carafa II1 oz Carafa II 32 425 0.3%
5.50 lb Maple Syrup5.5 lb Maple Syrup - (late boil kettle addition) 30 35 29.9%
18.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Saaz2.25 oz Saaz Hops Pellet 4.2 Boil 120 min 42.65 100%
2.25 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Single Stage Infusion -- 155 °F 60 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew Day - September 30, 2018

0830 - start with prep, grinding grain, heating tap water shooting for about 172° F.

0910 - Add grain and 10 qts H20 to mash at 155.5° F

1010 - Lautered with 178°F water to mash out at no more than 170° F for 30 min (actual temp = 167° F)

1040 - Sparged 9.5 gal @ 11 Brix 1.044)

1245 - pitched hops

1445 - cooled, landed at 1.070

1530 - cleaned up and fermented warmer than I would like. Cellar was around 73° F (warm Fall)
_____
October 9, 2018 - Add 2 quarts Very Best Strong Dark Baking (old Grade B/C) Maple Syrup, 3 split vanilla beans, and 1 tsp of ground cinnamon in secondary. First heated all to 200°F and allowed to cool covered. Racked beer onto sugars, beer was at 1.025 SG (attenuation of .65%)

December 17, 2017 - Finally finished and racked it to a keg...the secondary ferment took a long time to kick off but when it finally did (approx 4-5 days into the secondary) it bubbled about once every 10 seconds for a month. FG was 1.022 in the end so all sugar fermented but it is still sweet. We'll see how it balances

View Count: 213
Brew Count: 0
Last Updated: 2021-10-11 12:10 UTC

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