Brewer's Friend

Print

Sparrow Hawk Porter

186 calories 15.5 g 12 oz
Beer Stats
Method: Extract
Style: American Porter
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Mongrelized
Hop Utilization: 84%
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created Tuesday September 29th 2020
1.057
1.009
6.3%
30.7
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber 35 10 34.6%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 34.6%
1.80 lb Corn Sugar - Dextrose1.8 lb Corn Sugar - Dextrose 42 0.5 18.9%
8.40 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz United Kingdom - Coffee Malt6 oz Coffee Malt 36 150 3.9%
6 oz American - Chocolate6 oz Chocolate 29 350 3.9%
6 oz American - Blackprinz6 oz Blackprinz 36 500 3.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 6.8 Boil at 204 °F 30 min 30.71 66.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.4 Aroma at 204 °F 0 min 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 qt Steeping Steeping 147 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.1 psi       Temp: 34 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Denver, CO--tap water.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 10 36 60 101 80
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 6.5 26  
Grain absorption losses (steep / mash) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.7 2.8  
Starting boil volume 7.06 28.2  
Boil off losses -0.75 -3  
Hops absorption losses -0.11 -0.5  
Post boil volume 6.2 24.8  
Fermenter Volume 6.2 24.8  
WARNING: Exceeded batch size - reduce boil size -0.7 -2.8  
Target batch size 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.46 21.9
 
Notes

Thanks Charlie Papazian

9/28/2020--I'm going to do both extract batches next weekend. I'm going to make a 3-liter 1.060 starter using 1-sachet of the Kveik yeast and that should be able to over-pitch both batches--the Kolsch more than the porter. This is going to be a fun experiment.

10/1/2020--Pitched yeast at 0400 and the temperature equalized at 84F--it will drop overnight but the Kveik is supposed to like high temperatures.

I rehydrated the yeast in Goferm following More Beer's instructions. I also added DAP and some Fermaid-K to the starter. I am anxious to see how well the process works. And. how good the Kveik really is.

10/5/2020--I ground the grains--I decided to go with what I have on hand for the steeping grains--coffee, chocolate, and Blackprinz. 6-ounces of each. They all taste like different levels of burnt. Also, I'm going with filtered tap water on this one. Curious whether it will ferment better with the minerals in the water. I used distilled water for the other two extract batches because supposedly the extract already has all of the minerals and whatnot in it. I don't know but I'll eventually see how it tastes, and whether the beer ferments down to a lower gravity.

10/5/2020--Bringing the wort to a boil right now. I love the smell of those dark grains.

LOL! So easy to get lazy when things go so smooth. First off--the valve on the kettle was open--water on the floor but not much. Then, after raising the heat gradually and watching like a hawk, finally, I raised the temperature to high and stepped away for a minute. DOH! Boil over. But, when brewing it is best to attack messes and mistakes immediately. Now, everything is back to being smooth and the wort is boiling away.

1.057/14--Pitched yeast at 1755.

2000--Already bubbling. That starter was amazing. 2 batches from 1-sachet of yeast and both batches got a huge amount of slurry. I could have saved a little and made another starter for the next batch but I'll use a full sachet and a weaker starter on the Kentucky Common.

10/20/2020--Added some gelatin to the fermentor. I did not take a sample as I will take a final sample next weekend when I keg it.

11/1/2020--1.009/2.35 for 6.34% ABV. Kegged.

Last Updated and Sharing
 
75
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-02 05:01 UTC
  • Snapshot Created: 2020-09-29 05:36 UTC