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Sable Porter

215 calories 22.1 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: 3 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Christian Chandler
Hop Utilization: 99%
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday August 28th 2023
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1.065
1.016
6.5%
28.4
40.4
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 72.4%
1.25 lb Proximity - Chocolate Malt1.25 lb Chocolate Malt 32 350 9.5%
1 lb Great Western - American Munich1 lb American Munich 35.4 7.94 7.6%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 4.8%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.8%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.9%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - Nugget0.75 oz Nugget Hops Pellet 14.5 Boil 60 min 19.82 27.3%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 20 min 3.72 27.3%
0.75 oz Crystal0.75 oz Crystal Hops Pellet 4.3 Boil 20 min 3.56 27.3%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Hop Stand at 190 °F 30 min 0.66 9.1%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 4.3 Hop Stand at 190 °F 30 min 0.63 9.1%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 35 °F       CO2 Level: 2.4 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.89 g). Reduce mash thickness to 1.48 qt/lb or increase pre-boil volume to 3.03 g.    
Strike water volume at mash thickness of 1.5 qt/lb 4.92 19.7  
Mash volume with grains 5.97 23.9  
Grain absorption losses -1.64 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 4.89 19.6
Equipment Profile Used: System Default
 
Notes

AHA 2023 Gold Medal. https://cdn.coverstand.com/7884/799920/24c623b5ebf85d53c13dc5d36d0c97a8c2267077.1.pdf

Single infusion mash at 155°F (68°C) for 60 min., targeting a mash pH of 5.4. Mash out at 167°F (76°C) for 10 min. Lauter.

Boil 60 min., adding hops as indicated. Chill, aerate and pitch yeast at 63°F (17°C).

After 10–14 days (or when fully attenuated), cold crash for 3 days at 35°F (2°C). Force carbonate at 2.4 vol. (4.8 g/L) CO2. Cellar 2–6 months (longer tends to be better).





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