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Pre pro porter

180 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Pre-Prohibition Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.73 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday April 30th 2024
1.055
1.010
5.9%
30.7
27.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Crisp Malting - No.19 Floor Malt Maris Otter3 lb No.19 Floor Malt Maris Otter 37 3 46.6%
2 lb Briess - Pilsen Malt 2-Row2 lb Pilsen Malt 2-Row 37 1.2 31.1%
10 oz German - Chocolate Rye10 oz Chocolate Rye 31 240 9.7%
5 oz United Kingdom - Crystal 55L5 oz Crystal 55L 34 55 4.9%
5 oz Molasses5 oz Molasses 36 80 4.9%
3 oz German - Carafa II3 oz Carafa II 32 425 2.9%
103 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 25 min 30.73 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Lactic acid Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
* Distilled Water
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
5 gal Strike 157 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.52 g | 22.1 qt) 5.72 22.9  
Mash volume with grains (equipment estimates 6.01 g | 24 qt) 6.21 24.8  
Grain absorption losses -0.77 -3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4.73 18.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.75 15  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.75 g | 15 qt) 3 12  
Total: 5.72 22.9
Equipment Profile Used: System Default
"Pre pro porter" Pre-Prohibition Porter beer recipe by LogicalBrewing. BIAB, ABV 5.92%, IBU 30.73, SRM 27.29, Fermentables: (No.19 Floor Malt Maris Otter, Pilsen Malt 2-Row, Chocolate Rye, Crystal 55L, Molasses, Carafa II) Hops: (Northern Brewer) Other: (Lactic acid, Gypsum, Calcium Chloride (anhydrous))
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  • Last Updated: 2024-10-29 01:49 UTC