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MidNight

320 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.64 gallons
Post Boil Size: 15.13 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John B Marsh
Calories: 320 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Monday April 13th 2026
1.097
1.015
10.8%
33.6
46.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Simpsons - Pale 2-Row16 lb Pale 2-Row 38 1.8 34.4%
12 lb American - White Wheat12 lb White Wheat 40 2.8 25.8%
7 lb American - Pilsner7 lb Pilsner 37 1.8 15.1%
3 lb Briess - Chocolate3 lb Chocolate 25 350 6.5%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 2.2%
2 lb American - Black Malt2 lb Black Malt 28 500 4.3%
4.50 lb Cane Sugar4.5 lb Cane Sugar 46 0 9.7%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 2.2%
46.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Sabro1 oz Sabro Hops Pellet 14 Boil 90 min 14.08 14.3%
2 oz Amarillo2 oz Amarillo Hops Pellet 10.4 Boil 45 min 17.95 28.6%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 1 min 0.89 28.6%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 1 min 0.69 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 459 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 459 B cells required
- Granvin
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 459 B cells required
Fermentis - SafBrew BR-8
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Medium
Optimum Temp:
77 - 84 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 459 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
17 gal Infusion 160 °F 152 °F 90 min
Starting Mash Thickness: 2.25 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.51 gal (70.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.51 gal (22.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 26.34 gal (105.37 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 14.34 gal (57.37 qt) sparge/top-off. 23.06 92.3  
WARNING: Based on your provided mash thickness (2.25 qt/lb), your strike volume will exceeds the total water needed for the recipe (22.6 g). Reduce mash thickness to 2.19 qt/lb or increase pre-boil volume to 18.1 g.    
Strike water volume at mash thickness of 2.25 qt/lb 23.06 92.3  
Mash volume with grains 26.34 105.4  
Grain absorption losses -5.13 -20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.41 1.7  
Pre boil volume (equipment estimates 17.51 g | 70.1 qt) 17.64 70.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.13 60.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.13 g | 60.5 qt) 15 60  
Total: 22.6 90.4
Equipment Profile Used: System Default
 
Notes

Redux of Fuzzy Wuzzy..... but I gotta admit....the mash got really funky .....way too thick ....I was brewing in a false bottom pot and a screened bucket and circulation was bad .... i nursed this thing for 3 hrs and got funky low OG (6.5) so I added 5+ lbs of sucrose and think the OG reading was wrong.....Now I am taming a dragon.....but my ingredients were top-notch and my method was spot on so I think I will have a celestial constellation by fall....Isn't this so much fun???????????? PS My hop bill was really good.....

So Just a big gnarly backwoods porter with some zany hops for a cold winter's night in case you're not that fuzzy either!!!

Oh, by the way, I loaded the yeast in this recipe to make sure it could handle the brix. I did and this is important......

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  • Last Updated: 2026-06-03 23:46 UTC