Porch Party Porter - Beer Recipe - Brewer's Friend

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Porch Party Porter

313 calories 30.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 5.8 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 313 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Tuesday September 27th 2016
1.094
1.022
9.5%
44.3
49.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 57.6%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 6.1%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 6.1%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 3%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 12.1%
1 lb Molasses1 lb Molasses - (late boil kettle addition) 36 80 6.1%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 6.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 39.52 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 15 min 3.39 25%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 5 min 1.36 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz oak chips Flavor Secondary 5 days
16 oz bourbon Flavor Secondary 5 days
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 qt 165 Infusion -- 152 °F 60 min
17.5 qt Fly Sparge -- 173 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains (equipment estimates 4.01 g | 16 qt) 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 5.72 g | 22.9 qt) 5.8 23.2  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.3 17.2  
Top off amount 0.9 3.6  
Going into fermentor 5.2 20.8  
Total: 7.46 29.8
Equipment Profile Used: System Default
 
Notes

Total mash water needed 8.43 33.7
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8
Remaining sparge water volume 3.74
Amount going into kettle 6.62 26.5
Adjusted starting boil size 6.78 27.1
Amount going into fermentor 5.2 20.8
Total: 8.43 33.7

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  • Last Updated: 2019-10-14 14:28 UTC