Plum porter - Beer Recipe - Brewer's Friend

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Plum porter

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 70 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dazzla
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday September 27th 2016
1.058
1.010
6.3%
24.3
44.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 47.6%
2.50 kg United Kingdom - Crystal 90L2.5 kg Crystal 90L 33 90 19.8%
1.50 kg United Kingdom - Amber1.5 kg Amber 32 27 11.9%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 7.9%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 7.9%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 4%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 0.8%
12.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Leaf/Whole 7.8 Boil 70 min 13.15 50%
30 g Northern Brewer30 g Northern Brewer Hops Leaf/Whole 7.8 Boil 40 min 11.18 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
900 g plum jam Flavor Boil 10 min.
2 each protofloc Fining Boil 10 min.
450 g plum Jam Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 642 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stourbridge West Midlands (UK)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 12 10 0 12 101
5g calcium chloride in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.95 L. Suggest reducing initial water volume to 45.4 L and adding 6.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.12 L. Suggest reducing strike water volume to 37.08 L and adding 0.72 L sparge/top-off. 37.8
Strike water volume at mash thickness of 3 L/kg 37.8
Mash volume with grains 46.1
Grain absorption losses -12.6
Remaining sparge water volume (equipment estimates 27.7 L) 35.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52 L) 60
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Going into fermentor 45
Total: 73.5  
Equipment Profile Used: System Default
"Plum porter" Baltic Porter beer recipe by Dazzla. All Grain, ABV 6.29%, IBU 24.33, SRM 44.8, Fermentables: (Maris Otter Pale, Crystal 90L, Amber, Flaked Barley, Chocolate, Torrified Wheat, Black Patent) Hops: (Northern Brewer) Other: (plum jam, protofloc, plum Jam)
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  • Public: Yup, Shared
  • Last Updated: 2016-10-05 12:44 UTC