Wholly Smoked Porter - Beer Recipe - Brewer's Friend

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Wholly Smoked Porter

13353 calories 1384.3 g 19 L
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.23 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jason Crichton
Hop Utilization: 93%
Calories: 13353 calories (Per 19L)
Carbs: 1384.3 g (Per 19L)
Created: Sunday January 30th 2022
1.075
1.019
7.3%
37.1
46.2
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg American - Smoked Malt2.2 kg American - Smoked Malt 37 5 30.1%
2.50 kg Canada Malting - SUPERIOR PALE ALE MALT2.5 kg SUPERIOR PALE ALE MALT 37 3.1 34.2%
0.45 kg Canada Malting - WHITE WHEAT MALT0.45 kg WHITE WHEAT MALT 38.1 3.5 6.2%
0.45 kg American - Caramel / Crystal 80L0.45 kg Caramel / Crystal 80L 33 80 6.2%
0.34 kg American - Chocolate0.34 kg American - Chocolate 29 350 4.7%
0.34 kg United Kingdom - Black Patent0.34 kg Black Patent 27 525 4.7%
0.57 kg American - Smoked Malt0.57 kg American - Smoked Malt 37 5 7.8%
0.45 kg American - Caramel / Crystal 40L0.45 kg Caramel / Crystal 40L 34 40 6.2%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g CTZ15 g CTZ Hops Pellet 15.5 First Wort 0 min 28.54 33.3%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 20 min 8.53 66.7%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 478 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
14 L Strike 75 °C 67 °C 60 min
14 L Batch Sparge 70 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.9
Mash volume with grains 26.7
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 16.1 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

BYO recipe
Use Hammer Malting SMoked malts in place as you see fit.
I'm using Cherry and whiskey barrel.

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  • Last Updated: 2022-01-31 20:32 UTC