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Christmas Porter, 2017

240 calories 26.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Tuesday October 17th 2017
1.072
1.020
6.9%
30.2
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 74%
25 oz United Kingdom - Brown25 oz Brown 32 65 14.5%
8 oz American - CaraCrystal Wheat Malt8 oz CaraCrystal Wheat Malt 34 55 4.6%
8 oz United Kingdom - Pale Chocolate8 oz Pale Chocolate 33 207 4.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.3%
173 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 12 Boil 60 min 26.54 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 3.61 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Phosphoric acid, 85% Water Agt Other --
1 g Table salt Water Agt Boil --
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochester, MN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 25 10 5 46 317
"Target water" is what I'm starting with, not the actual target.
The phosphoric acid goes in the sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 150 °F 60 min
2.5 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.14 g | 28.6 qt) 6.6 26.4  
Mash volume with grains (equipment estimates 8 g | 32 qt) 7.47 29.9  
Grain absorption losses -1.35 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 6.6 26.4
Equipment Profile Used: System Default
 
Notes

Kind of an "imperial" brown porter. It was supposed to have 2 pounds of brown malt and 4 ounces of chocolate malt, but I only had 25 ounces of brown malt (I don't remember using the other 7 ounces) and the LHBS only had light chocolate, so I made adjustments.

Brewed 11/29/17. I pitched the yeast at 48°F (I put the bucket outside overnight to cool and it was colder than I thought) and fermented for a week in a cool basement. A week later, Krausen had fallen, the gravity was 1.020, and the temperature was 65 degrees. I transferred it to a carboy and put a heating pad on it with a temperature controller. Held the temp at 70° for a couple of days and then upped it to 72°. Bottled on 12/22 and did not take a final gravity reading. The sample tasted good.

Maybe next year I will brew my holiday beer in October so it can be ready for Christmas.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-23 17:58 UTC