Santa Fe Brewing Co's State Pen Porter Clone - Beer Recipe - Brewer's Friend

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Santa Fe Brewing Co's State Pen Porter Clone

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO - December 2016 P.17
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Friday January 6th 2017
1.063
1.019
5.8%
27.9
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 81.5%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 11.1%
1 lb American - Chocolate1 lb Chocolate 29 350 7.4%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Cluster0.6 oz Cluster Hops Pellet 8.2 Boil 90 min 20.24 40%
0.40 oz Cluster0.4 oz Cluster Hops Pellet 8.2 Boil 20 min 7.64 26.7%
0.25 oz Yakima Chief Hops - German Hallertau0.25 oz German Hallertau Hops Pellet 2.5 Boil 0 min 16.7%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.9 Boil 0 min 16.7%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish MOss Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No notes in article
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Temperature -- 155 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 3.71 14.9  
Mash volume with grains 4.79 19.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Ferment at 67 for three days, then raise to 70 until fermentation is done. Carb to 2.25 volumes. Store at cold (near-freezing) for at least two weeks before drinking.

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  • Last Updated: 2017-01-06 05:49 UTC