Brewer's Friend

Print

Pook's Porter

217 calories 24.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 77% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Saturday June 23rd 2012
1.065
1.019
6.0%
46.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 76%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 8%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Boil 60 min 40.51 50%
0.50 oz B. C. Goldings0.5 oz B. C. Goldings Hops Pellet 4.8 Boil 15 min 4.09 25%
0.50 oz B. C. Goldings0.5 oz B. C. Goldings Hops Pellet 4.8 Boil 5 min 1.64 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
2 oz oak cubes med toast Flavor Secondary --
16 oz Port Wine Flavor Secondary --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 5lb      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 0 9 24 10 50
4 gal distilled, 5 gal tap
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 152 mash Infusion -- 170 °F 60 min
5.5 170 mash out Infusion -- 212 °F 10 min
16.5 sparge Sparge -- 170 °F 70 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.42 g | 13.7 qt) 3.34 13.4  
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 5.5 22  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

1/2 gal starter
Alternate yeast - Safale S-04
Pitch yeast at 65, maintain temp until final gravity is reached. Boil oak cubes in Port Wine and cool. Add to secondary fermenter and rack beer. Secondary fermentation at 65 for 14 days, then bottle condition 2 weeks.

Last Updated and Sharing
 
2,079
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-05-10 00:32 UTC