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Blackberry Porter

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mellow Fellow
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday May 26th 2015
1.049
1.012
4.9%
31.9
28.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Golden Promise6 lb Golden Promise 37 3 43.6%
5 lb Blueberry5 lb Blueberry 4.95 0 36.4%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 7.3%
1 lb United Kingdom - Cara Malt1 lb Cara Malt 35 17.5 7.3%
0.50 lb Belgian - Chocolate0.5 lb Chocolate 30 340 3.6%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.6 Boil 60 min 21.29 50%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.6 Boil 15 min 10.56 50%
1 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.73 10.9  
Mash volume with grains 3.43 13.7  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 5.53 22.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

The hot wort is poured over the blackberries in an open fermenter, then 2.5 gallons of pre-boiled, cooled water is added. The blackberries are held in a coarse mesh bag designed for making wines. While not absolutely necessary, it does help keep down the mess. As always, the wort is vigorously aerated and a starter culture of good ale yeast is pitched.

Converted to all grain from BYO's extract recipe

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  • Last Updated: 2015-05-26 15:46 UTC