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It's Pronounced "Ree-Sez"

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.52 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jarrett Hamm
Hop Utilization: 98%
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday December 22nd 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale $ 2.25 / lb
$ 22.50 		38 3.75 74.1%
2 lb Briess - Caramel Malt - 60L2 lb Caramel Malt - 60L $ 2.00 / lb
$ 4.00 		35.4 60 14.8%
0.50 lb Simpsons - Black Malt0.5 lb Black Malt $ 2.62 / lb
$ 1.31 		34 700 3.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
13.50 lbs / $ 27.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops $ 1.95 / oz
$ 0.98 		Pellet 15 Boil 60 min 25.48 100%
0.50 oz / $ 0.98
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Powdered Chocolate Peanut Butter (PB2) $ 0.56 / oz
$ 8.96 		Other Secondary 7 days
16 oz Peanut Butter Whiskey $ 0.80 / oz
$ 12.80 		Water Agt Secondary 7 days
$ 21.76
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 5.99 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
7 gal Infusion 168 °F 159 °F 60 min
2.5 gal Mashout Top Off 200 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.52 30.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

The 16oz bourbon addition should add 1% abv to the final product.
The 16oz Chocolate PB2 will add about .5% abv worth of fermentable sugars to the total.

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  • Last Updated: 2026-06-02 18:23 UTC