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191 calories 17.9 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: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday November 5th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 75.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
1 lb American - Chocolate1 lb Chocolate 29 350 7.9%
6 oz United Kingdom - Black Patent6 oz Black Patent 27 525 3%
1 lb Munich - 60L1 lb Munich - 60L 33 60 7.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 27 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 5.65 50%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
1-Chicago, Illinois, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 8 15 26 55.97
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 155 °F 155 °F 60 min
4 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.52 22.1  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 3.3 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Brew #1 - switch from Wyeast British Ale 1098 to 2 packets of Nottingham. Huge blowout into sanitizer keg that night!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-07 17:44 UTC