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Presidential Porter

232 calories 23.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday February 14th 2026
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1.070
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 69.9%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7%
1 lb Briess - Chocolate1 lb Chocolate 25 350 7%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.7%
1 oz Briess - Roasted Barley1 oz Roasted Barley 33.1 300 0.4%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.5%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 3.5%
14.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Chief Hops - Columbus0.6 oz Columbus Hops Pellet 16 Boil 60 min 32.46 60%
0.40 oz Yakima Valley Hops - Willamette0.4 oz Willamette Hops Pellet 3.7 Boil 10 min 1.81 40%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 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-
51 7 36 63 62 94
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.98 35.9  
Mash volume with grains 10.08 40.3  
Grain absorption losses -1.73 -6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
"Presidential Porter" American Porter beer recipe by StevenC. BIAB, ABV 7%, IBU 34.27, SRM 36.39, Fermentables: (Brewers Malt 2-Row, Aromatic Munich Malt 20L, Caramel / Crystal 40L, Chocolate, Black Patent, Roasted Barley, Flaked Barley, Maltodextrin) Hops: (Columbus, Willamette) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2026-02-17 16:23 UTC