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SPP2

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Friday October 30th 2015
1.070
1.015
7.5%
45.1
38.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 29.6%
1.50 lb American - Smoked Malt1.5 lb Smoked Malt 37 5 11.1%
1 lb German - Smoked Malt1 lb Smoked Malt 37 3 7.4%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 11.1%
1.25 lb American - Munich - Light 10L1.25 lb Munich - Light 10L 33 10 9.3%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 9.3%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 22.2%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Crystal2 oz Crystal Hops Pellet 4.1 Boil 75 min 31.56 50%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 0 min 31.3%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.7 Boil 75 min 13.57 18.8%
4 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
portland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 0 53 47 70 120
6 gal mash: 1 tsp caso4, .75 cacl, 1.2 nahco3
mash RA: 110
total RA: 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt at 165F Infusion -- 155 °F 60 min
10 qt Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 2.68 g | 10.7 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

first run: 24-7 = 17qts
sparge: 26-17= 9 == 10qts

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  • Last Updated: 2015-11-02 02:38 UTC