Everett Clone (GMM System) - Beer Recipe - Brewer's Friend

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Everett Clone (GMM System)

295 calories 32.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 46.5 gallons (fermentor volume)
Pre Boil Size: 52 gallons
Post Boil Size: 50.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff Simonds
Calories: 295 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)
Created: Tuesday October 1st 2024
1.088
1.025
8.2%
37.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
118 lb Briess - Brewers Malt 2-Row118 lb Brewers Malt 2-Row 37 1.8 68.6%
13 lb Briess - Chocolate13 lb Chocolate - (late mash tun addition) 25 350 7.6%
13 lb Briess - Roasted Barley13 lb Roasted Barley - (late mash tun addition) 33.1 300 7.6%
10 lb Briess - Caramel Malt - 10L10 lb Caramel Malt - 10L 35.4 10 5.8%
9 lb Briess - Carapils Malt9 lb Carapils Malt 34.5 1.5 5.2%
4 lb Briess - Caramel Malt - 90L4 lb Caramel Malt - 90L - (late mash tun addition) 34.5 90 2.3%
5 lb Briess - Caramel Malt - 10L5 lb Caramel Malt - 10L - (late boil kettle addition) 35.4 10 2.9%
172 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Columbus8 oz Columbus Hops Pellet 13.4 Boil 60 min 37.29 100%
8 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
8.73 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 1859 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 gal 1st Mash Batch Sparge 175 °F 159 °F 30 min
23 gal 2nd Mash Batch Sparge 173 °F 159 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 48.3 gal (193.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 36.3 gal (145.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 89.01 gal (356.04 qt) 75.25 301  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (73.75 g). Reduce mash thickness to 1.71 qt/lb or increase pre-boil volume to 53.5 g.    
Strike water volume at mash thickness of 1.75 qt/lb 75.25 301  
Mash volume with grains 89.01 356  
Grain absorption losses -21.5 -86  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 48.3 g | 193.2 qt) 52 208  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 46.5 g | 186 qt) 50.5 202  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 50.5 g | 202 qt) 46.5 186  
Total: 73.75 295
Equipment Profile Used: System Default
 
Notes

When crushing the grains, keep the dark roasted grains (crystal 90°L, chocolate malt, and roasted barley) separate from the other grains. Mash the 2-row pale malt, dextrine malt, and caramalt at 159°F (71°C) in 20 quarts (19 L) of water for 20 minutes, then mix in the darker grains. Hold for 5 minutes, then mash out, vorlauf, and sparge at 170°F (77°C). Boil for 60 minutes, adding the Columbus hops at the beginning of the boil. Pitch the yeast and ferment at 68°F (20°C) until the final gravity is reached, about 1 week. Allow the beer to condition for an additional week at 52°F (11°C) before packaging. Bottle or keg as usual.

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  • Last Updated: 2025-05-02 21:14 UTC