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O'Connell Porter

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 77.3% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created Sunday January 18th 2015
1.048
1.013
4.5%
25.8
24.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 80%
2 lb American - CaraBrown2 lb CaraBrown 34 55 10%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 5%
1 lb German - De-Husked Caraf III1 lb De-Husked Caraf III 32 470 5%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 24.98 50%
2 oz Bramling Cross2 oz Bramling Cross Hops Leaf/Whole 6.5 Whirlpool 0 min 0.81 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 152 °F --
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 541 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 7.65 g | 30.6 qt) 9 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 12.08 48.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 12 48  
Total: 17.75 71
Equipment Profile Used: System Default
 
Notes

Most porters are too thin because brewers prefer highly attenuated (read: higher ABV) product. For a session beer, though, Porter is perfect. It's complex and hearty... pairs well with a bite to eat... allows room for mistake... matures with age, but doesn't take ages to mature.


Make sure to make a big starter of Ringwood and oxygenate... typically low ABV need higher mash temps, but with 20% speacialty malt (unfermentables) in the grist, it's important not to mash too high - unless using a more attenuative yeast strain.

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  • Last Updated: 2015-01-18 17:58 UTC