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League Nick Danger Porter (AG)

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: LoB Kit
Hop Utilization: 99%
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Sunday February 6th 2022
1.061
1.014
6.3%
57.1
35.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg US - Gladfield Ale Malt4.5 kg Gladfield Ale Malt 36 3.05 71.2%
0.70 kg US - Gladfield Munich Malt0.7 kg Gladfield Munich Malt 35.6 7.87 11.1%
450 g US - Gladfield Medium Crystal Malt450 g Gladfield Medium Crystal Malt 35.4 56.35 7.1%
340 g US - Gladfield Light Chocolate Malt340 g Gladfield Light Chocolate Malt 32.7 456.85 5.4%
180 g US - Gladfield Dark Crystal Malt180 g Gladfield Dark Crystal Malt 35.4 96.45 2.8%
90 g US - Gladfield Shepherds Delight Malt90 g Gladfield Shepherds Delight Malt 35.4 152.28 1.4%
60 g US - Gladfield Roast Barley60 g Gladfield Roast Barley 32.7 736.04 0.9%
6,320 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Tettnang (Tettnang Tettnager)100 g Tettnang (Tettnang Tettnager) Hops Pellet 4.1 Boil 60 min 44.98 66.7%
10 g Cascade10 g Cascade Hops Pellet 4.5 Boil 60 min 4.94 6.7%
40 g Cascade40 g Cascade Hops Pellet 4.5 Boil 10 min 7.16 26.7%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Boil 1 hr.
3 g Gypsum (Calcium Sulfate) Water Agt Boil 1 hr.
0.50 L Gypsum (Calcium Sulfate) Fining Boil 15 min.
2 g Calcium Chloride Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Saccharification Infusion -- 67 °C 60 min
Mash Out Temperature -- 76 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 25.3
Mash volume with grains 29.5
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 11.4 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 23
Going into fermentor 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

This recipe is based on the Denny Conn recipe Nick Danger Porter with the following modifications:

  • all NZ malts have been used.
  • additional Tettnang hops have been substituted for the Magnum hop bittering addition.
    It is very similar to the version brewed at the 2018 Marchfest Brew Zone with Denny when he was here as a presenter for the NZ Homebrew Conference.

    The suggested mineral additions assume an average NZ water profile and should be fine for most NZ water sources. The target water profile in ppm is Ca - 50, Mg - 10, Na - 30, SO4 - 60, Cl - 45.

    The specialty malts in this recipe will lower the mash pH below the target of 5.4. Therefore, baking soda (sodium bicarbonate) is used in the mash water to raise the pH and also add some sodium which is beneficial to the flavour of a porter.

    1. If flavour minerals are available, add to boil only as mash pH is taken care of with the baking soda.
    2. Mix the baking soda with the mash water and ensure it is dissolved prior to mashing in.
    3. If available, add yeast nutrient and kettle finings 15 min prior to the end of boil.
    4. It is recommended that the yeast be rehydrated per the manufacturer's instructions. Pitch at 18C and maintain for 2 days then let rise to 20C.
    5. Once fermentation nears completion, raise the temp to 22C for a diacetyl rest and hold until fermentation is complete.
    6. If possible, cold crash for a few days prior to packaging.
    7. Carbonate to 2.2 - 2.4 volumes of CO2.
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  • Last Updated: 2022-02-06 02:57 UTC