Smoked Maple Porter - Beer Recipe - Brewer's Friend

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Smoked Maple Porter

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Monday October 19th 2020
1.067
1.016
6.8%
26.0
35.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 51.1%
3.50 lb Smoked Malt3.5 lb Smoked Malt 37 5 22.4%
1 lb Munich1 lb Munich 38 6 6.4%
1 lb Proximity - Biscuit Roasted 201 lb Biscuit Roasted 20 35 20 6.4%
10.40 oz American - Chocolate10.4 oz Chocolate 29 350 4.2%
8 oz American - Midnight Wheat Malt8 oz Midnight Wheat Malt 33 550 3.2%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 6.4%
15.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 22.56 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.46 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Fenugreek Seeds (cracked) Spice Boil 15 min.
16 g Chalk Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
0.50 oz Acetic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 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
5.2 gal Infusion -- 151 °F 60 min
4.8 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.2 20.8  
Mash volume with grains 6.46 25.8  
Grain absorption losses -1.96 -7.8  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 10.71 42.8
Equipment Profile Used: System Default
"Smoked Maple Porter" American Porter beer recipe by DanielElliott. All Grain, ABV 6.79%, IBU 26.02, SRM 35.73, Fermentables: (Pale 2-Row, Smoked Malt, Munich, Biscuit Roasted 20, Chocolate, Midnight Wheat Malt, Acidulated Malt) Hops: (Chinook, East Kent Goldings) Other: (Fenugreek Seeds (cracked), Chalk, Gypsum, Salt, Acetic acid)
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  • Last Updated: 2020-10-22 20:29 UTC