Tiny Hands Porter - Beer Recipe - Brewer's Friend

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Tiny Hands Porter

226 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.9 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Jim
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Monday August 1st 2016
1.068
1.017
6.6%
32.3
33.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb United Kingdom - Maris Otter Pale22.5 lb Maris Otter Pale 38 3.75 78.9%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.3%
3 lb American - Caramel / Crystal 40L3 lb Caramel / Crystal 40L 34 40 10.5%
1.50 lb American - Black Malt1.5 lb Black Malt 28 500 5.3%
28.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.5 Boil 60 min 22.01 61.5%
1.25 oz Northern Brewer1.25 oz Northern Brewer Hops Pellet 7.3 Boil 30 min 10.29 38.5%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 754 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 7 12 83 83 100
10.5 Mash: 4g CaSO4, 6g CaCl2, 1g MgSO4
3.4 Sparge: 1.3g CaSO4, 1.9g CaCl2, .3g MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.62 gal (54.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.62 gal (6.49 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.91 35.6  
Mash volume with grains 11.19 44.7  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume 8.81 35.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.62 g | 54.5 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 12.28 g | 49.1 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.71 70.9
Equipment Profile Used: System Default
 
Notes

Ferm at 67 for 4 days, then 72 for three.

Original recipe has mash at 149.
Perhaps mash at 152? 149 seems really low.

Also, pitch a huge starter.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-20 19:48 UTC
  • Snapshot Created: 2016-08-01 19:51 UTC
  • Link To Parent Recipe