Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Porter

160 calories 15 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Monday August 3rd 2020
1.049
1.010
5.1%
18.4
27.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale Ale15 lb Pale Ale 37 3.5 51.3%
6 lb Munich6 lb Munich 37 6 20.5%
5 lb Munich Dark 20L5 lb Munich Dark 20L 34 20 17.1%
2 lb American - Chocolate2 lb Chocolate 29 350 6.8%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 1.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.7%
0.25 lb Viking - Roasted Barley0.25 lb Roasted Barley 32.7 340 0.9%
29.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g BSG - Magnum36 g Magnum Hops Pellet 11.3 Boil 60 min 18.37 100%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Chalk Water Agt Mash 1 hr.
0.20 oz Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.20 oz Gypsum Water Agt Mash 1 hr.
0.20 oz Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
62.6 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 50 100 50 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 153 °F 60 min
44 qt Strike 153 °F 153 °F 60 min
32 qt Sparge 169 °F 169 °F 15 min
Starting Grain Temp: 152.2 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.55 gal (66.19 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.55 gal (18.19 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.14 gal (60.55 qt). Suggest reducing strike water volume to 9.66 gal (38.64 qt) and adding 3.14 gal (12.55 qt) sparge/top-off. 12.8 51.2  
Strike water volume at mash thickness of 1.75 qt/lb 12.8 51.2  
Mash volume with grains 15.14 60.5  
Grain absorption losses -3.66 -14.6  
Remaining sparge water volume (equipment estimates 7.66 g | 30.6 qt) 6.11 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.55 g | 66.2 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 18.91 75.6
Equipment Profile Used: System Default
"Porter" Brown Porter beer recipe by Brewer #331401. All Grain, ABV 5.1%, IBU 18.37, SRM 27.7, Fermentables: (Pale Ale, Munich, Munich Dark 20L, Chocolate, Caramel / Crystal 60L, Special B, Roasted Barley) Hops: (Magnum) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Salt)
Last Updated and Sharing
 
210
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-16 19:44 UTC