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Porter, Porter, Where's your Daughter ??

247 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark & Debs
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Wednesday September 24th 2014
1.074
1.020
7.1%
45.9
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 58%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 11.6%
2 lb Belgian - Munich2 lb Munich 38 6 11.6%
1 lb American - Chocolate1 lb Chocolate 29 350 5.8%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 5.8%
1 lb German - Carapils1 lb Carapils 35 1.3 5.8%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1.4%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Home Grown1 oz Home Grown Hops Leaf/Whole 12 Boil 60 min 30.7 50%
1 oz Home Grown1 oz Home Grown Hops Leaf/Whole 12 Boil 15 min 15.23 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz irish moss Fining Boil 20 min.
 
Yeast
Mangrove Jack - Newcastle Dark Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7 gallons at 163.5
1oz Hazelnut extract
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.61 22.4  
Mash volume with grains 6.99 27.9  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

American ale version, ferment with one of the clean American-type strains, such as White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), which are my favorites for this style. You will not have to worry about having an overly sweet beer with these yeasts either, as they usually attenuate well and at a range of temperatures. Other good choices along these lines are White Labs WLP051 (California V Ale Yeast) and Wyeast 1272 (American Ale II). If you want a more complex beer,
you can try British or Irish ale yeast, such as White Labs WLP004 (Irish Stout) or WLP002 (English Ale) and Wyeast 1968 (London ESB) or 1084 (Irish Ale Yeast).

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  • Last Updated: 2014-10-18 00:47 UTC