SPP3 - Beer Recipe - Brewer's Friend

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SPP3

237 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 74% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday September 16th 2016
1.072
1.013
8.1%
51.1
37.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 51.7%
2 lb German - Munich Light2 lb Munich Light 37 6 13.8%
1.40 lb American - Chocolate1.4 lb Chocolate 29 350 9.7%
1.10 lb American - Caramel / Crystal 60L1.1 lb Caramel / Crystal 60L 34 60 7.6%
2 lb American - Smoked Malt2 lb Smoked Malt 37 5 13.8%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11 Boil 60 min 18.77 25%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11 First Wort 0 min 32.33 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Super sour diesel Flavor Boil --
1 ml Og kush tincture Flavor Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
6gal mash
-1 tsp CaSO4, 3/4 tsp CaCl2, 1 tsp NaHCO3, RA 84

Sparge: tap only
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt 163 Infusion -- 152 °F 60 min
170 Infusion -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.91 g | 11.7 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

absorption 7 qts
first run 16qts
sparge 10qts
mash pH: 5.5-5.6
overnight chill
pitch at 65, rise to 68 over 3-5 days, hold
FG: 1.013
Final pH: 4.6-4.7

Next time: RA: 70, treat sparge with Ca

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  • Last Updated: 2016-11-23 01:53 UTC