Toasted Porter - Beer Recipe - Brewer's Friend

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Toasted Porter

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday March 8th 2016
1.049
1.012
4.8%
25.3
27.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 84.1%
0.10 lb German - Carafa III0.1 lb Carafa III 32 535 1.9%
0.50 lb American - Victory0.5 lb Victory 34 28 9.3%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 4.7%
5.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 21.82 44.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.49 55.6%
0.90 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.34 9.4  
Mash volume with grains 2.77 11.1  
Grain absorption losses -0.67 -2.7  
Remaining sparge water volume (equipment estimates 3.11 g | 12.4 qt) 2.33 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.67 18.7
Equipment Profile Used: System Default
"Toasted Porter" English Porter beer recipe by wg8705. All Grain, ABV 4.8%, IBU 25.31, SRM 27.78, Fermentables: (Pale 2-Row, Carafa III, Victory, Midnight Wheat Malt) Hops: (Northern Brewer, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2016-03-08 19:19 UTC