Jak o' The Shadows Porter - Beer Recipe - Brewer's Friend

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Jak o' The Shadows Porter

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.64 gallons
Post Boil Size: 2.89 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nick Zelenenki
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday August 14th 2021
1.052
1.015
4.9%
24.0
29.2
5.3
5.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Briess - Brewers Malt 2-Row3.5 lb Brewers Malt 2-Row 37 1.8 67.7%
1 lb Bairds - Munich Malt1 lb Munich Malt 36.8 5 19.3%
0.24 lb American - Caramel / Crystal 80L0.24 lb Caramel / Crystal 80L 33 80 4.6%
0.13 lb American - Caramel / Crystal 60L0.13 lb Caramel / Crystal 60L 34 60 2.5%
3 oz Bairds - Chocolate Malt3 oz Chocolate Malt $ 1.89 / oz
$ 5.67 		31 500 3.6%
1.80 oz United Kingdom - Black Patent1.8 oz Black Patent 27 525 2.2%
5.17 lbs / $ 5.67
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Cluster0.45 oz Cluster Hops Pellet 6.5 Boil 60 min 23.96 100%
0.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Pumpkin Pie Spice Spice Boil --
0.25 tsp Hazelnut Flavor Secondary 3 days
1 each Vanilla Bean Flavor Secondary 3 days
0.25 tsp Irish Moss Fining Boil 10 min.
3 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
0.04 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2 oz       Temp: 68 °F       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
2.69 gal Infusion Strike 155 °F 153 °F 60 min
1.72 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.94 7.8  
Mash volume with grains 2.35 9.4  
Grain absorption losses -0.65 -2.6  
Remaining sparge water volume (equipment estimates 2.97 g | 11.9 qt) 2.6 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.64 14.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.89 11.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.89 g | 11.6 qt) 2.5 10  
Total: 4.54 18.1
Equipment Profile Used: System Default
"Jak o' The Shadows Porter" English Porter beer recipe by Nick Zelenenki. All Grain, ABV 4.87%, IBU 23.96, SRM 29.22, Fermentables: (Brewers Malt 2-Row, Munich Malt, Caramel / Crystal 80L, Caramel / Crystal 60L, Chocolate Malt, Black Patent) Hops: (Cluster) Other: (Pumpkin Pie Spice, Hazelnut, Vanilla Bean, Irish Moss, Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2021-08-28 13:39 UTC