French Toast Porter - Beer Recipe - Brewer's Friend

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French Toast Porter

189 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Scott Ficek
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Sunday April 7th 2024
1.057
1.015
5.6%
38.9
30.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 85.9%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.9%
0.50 lb Special B0.5 lb Special B 34 115 3.9%
5 oz United Kingdom - Black Patent5 oz Black Patent 27 525 2.4%
12.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.8 Boil 60 min 33.57 55.6%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4.26 27.8%
0.30 oz Willamette0.3 oz Willamette Hops Pellet 4.5 Boil 5 min 1.03 16.7%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.27 psi       Temp: 34 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.67 34.7  
Mash volume with grains 9.7 38.8  
Grain absorption losses -1.6 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.82 27.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Base recipe was brown porter from BTM. I added the flavorings. Rounded Centennial hops from 1.2 down to 1.0.

I brew 1 one vessel. 8 gallons water with BIAB.

Added flavor from this vendor:
https://amoretti.com/

Added these into the keg at bottling time:
Natural French Toast Artisan Flavor
Cinnamon-bun-artisan-flavor (I did about 1/2 as much of this)

Here are the notes from the vendor:
https://amoretti.com/pages/brewing-resources
When working with our Artisans in Beer our suggested dosage is .5-1.5oz (by weight, not liquid oz) per gallon. The artisan natural flavors have a honey like consistency so it's best to pre-mix it with 1:1 ratio of beer and artisan to break it down so it better incorporates into the beverage.

(BTW, I am NOT paid by Amoretti!)


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  • Last Updated: 2024-04-08 23:05 UTC
  • Snapshot Created: 2024-04-07 16:11 UTC
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