Black Pearl Porter - Beer Recipe - Brewer's Friend

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Black Pearl Porter

207 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Osmar
Calories: 207 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Friday July 3rd 2020
1.067
1.018
6.5%
11.1
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale 38 3.75 60%
0.45 kg American - Munich - Light 10L0.45 kg Munich - Light 10L 33 10 15%
0.23 kg American - Dark Chocolate0.23 kg Dark Chocolate 29 420 7.7%
0.23 kg American - Caramel / Crystal 20L0.23 kg Caramel / Crystal 20L 35 20 7.7%
0.23 kg Flaked Oats0.23 kg Flaked Oats 33 2.2 7.7%
0.06 kg Lactose (Milk Sugar)0.06 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Fuggles7 g Fuggles Hops Pellet 5.7 Boil 60 min 10.27 50%
7 g Fuggles7 g Fuggles Hops Pellet 5.7 Boil 2 min 0.87 50%
14 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 eu Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 9.2
Mash volume with grains (equipment estimates 7.4 L) 11.2
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 6 L) 6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.4 L) 11.4
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Top off amount 3.8
Going into fermentor 9.5
Total: 15.2  
Equipment Profile Used: System Default
 
Notes

Primária 7 dia a 19ºC, mais 2 dias a 21ºC.
Secundária 8 dias a 10ºC, mais 4 dais a 0,5ºC.

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  • Last Updated: 2020-07-04 21:52 UTC