Stout/Porter - Beer Recipe - Brewer's Friend

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Stout/Porter

226 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday September 28th 2020
1.068
1.018
6.6%
40.3
39.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Maris Otter Pale Ale10 lb Maris Otter Pale Ale 37.5 2.5 75.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.5%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 35.9 10 7.5%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 3.8%
8 oz Weyermann - Carafa Special Type 1 8 oz Carafa Special Type 1 29.9 340 3.8%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Northern Brewer1 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 29.86 50%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 6 Boil 15 min 10.46 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 qt Strike 164 °F 153 °F 60 min
15 qt Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.64 18.6  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.16 32.6
Equipment Profile Used: System Default
"Stout/Porter" American Stout beer recipe by Buckeye780. All Grain, ABV 6.55%, IBU 40.32, SRM 39.58, Fermentables: (Maris Otter Pale Ale, Caramel / Crystal 40L, Bonlander Munich Malt 10L, Chocolate, Carafa Special Type 1 , Roasted Barley) Hops: (Northern Brewer, Mount Hood) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2020-10-13 16:20 UTC