Bear Down Porter [J] - Beer Recipe - Brewer's Friend

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Bear Down Porter [J]

190 calories 22.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (brew house)
Source: LHB
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Wednesday October 21st 2015
1.057
1.018
5.1%
22.4
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 66.7%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 10.4%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 10.4%
1 lb American - Victory1 lb Victory 34 28 8.3%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Glacier0.75 oz Glacier Hops Pellet 5.5 Boil 60 min 15.96 37.5%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Aroma 20 min 6.44 25%
0.75 oz Glacier0.75 oz Glacier Hops Pellet 5.5 Aroma 0 min 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sodium bicarbonate Water Agt Mash --
3.50 oz caoco powder Flavor Boil 1 min.
2 tsp Irish moss Fining Boil 10 min.
2 g wyeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 qt single infusion full volume Infusion -- 158 °F 70 min
35 qt Mash out Temperature -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.95 g | 35.8 qt) 8.75 35  
Mash volume with grains (equipment estimates 9.91 g | 39.6 qt) 9.71 38.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

my first attempt at a brown porter. grist designed to be malt forward with vienna added for head retention and victory added for biscuit and bread complexity. I cold steeped the chocolate malt in 32oz cold filter water to limit astringency. hop additions are definitely on the upper end for style but believe will balance nicely with complex grist.caoco powder added late in the boil to add a dark chocolate flavor

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  • Last Updated: 2018-05-18 00:07 UTC