BDC Spring 2023 Perci's Porter - Beer Recipe - Brewer's Friend

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BDC Spring 2023 Perci's Porter

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 34 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Tuesday March 7th 2023
1.053
1.010
5.6%
29.6
28.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb Rahr - Standard 2-Row40 lb Standard 2-Row 36.8 1.8 67.1%
7 lb Flaked Oats7 lb Flaked Oats 33 2.2 11.7%
6 lb Crisp Malting - Pale Chocolate6 lb Pale Chocolate 32.7 220 10.1%
6 lb Crisp Malting - Crystal Dark - 77L6 lb Crystal Dark - 77L 33.1 77 10.1%
0.60 lb United Kingdom - Roasted Barley0.6 lb Roasted Barley 29 550 1%
59.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 20.6 13.3%
5 oz Barth-Haas - Sabro5 oz Sabro Hops Pellet 14 Boil 5 min 8.98 33.3%
8 oz Barth-Haas - Sabro8 oz Sabro Hops Pellet 14 Whirlpool at 200 °F 20 min 53.3%
15 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
55 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 521 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 6 16 100 50 80
26g CaCl
12g Gypsum
10g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 gal Strike 174 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.06 gal (128.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.06 gal (80.25 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.39 gal (93.57 qt). Suggest reducing strike water volume to 7.23 gal (28.93 qt) and adding 11.39 gal (45.57 qt) sparge/top-off. 18.63 74.5  
Strike water volume at mash thickness of 1.25 qt/lb 18.63 74.5  
Mash volume with grains 23.39 93.6  
Grain absorption losses -7.45 -29.8  
Remaining sparge water volume (equipment estimates 21.14 g | 84.6 qt) 23.08 92.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.06 g | 128.3 qt) 34 136  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 30.3 g | 121.2 qt) 31 124  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 30.7 g | 122.8 qt) 30 120  
Total: 41.7 166.8
Equipment Profile Used: System Default
 
Notes

Sparge with 23 gallons
Ferment at 68F
taste at end of fermentation to determine whether or not to age on toasted coconut

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  • Last Updated: 2023-03-07 02:35 UTC