Nativity Imperial Sour Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Nativity Imperial Sour Porter

276 calories 32.3 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: EBCB
Calories: 276 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Saturday July 6th 2013
1.082
1.026
7.4%
24.4
35.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Extra Light6 lb Dry Malt Extract - Extra Light 42 2.5 41.7%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 17.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7%
1 lb Molasses1 lb Molasses 36 80 7%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.5%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.5%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.7%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.7%
2 oz Belgian - De-Bittered Black2 oz De-Bittered Black 34 566 0.9%
14.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Kent Goldings2 oz Kent Goldings Hops Leaf/Whole 5 Boil 60 min 20.96 66.7%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 10 min 3.42 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 562 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 155 °F 45 min
Infusion -- 158 °F 10 min
Infusion -- 167 °F --
SOURING: pitch 1/2 malted barley and cover with foil, lid, and wrap in sleeping bag to hold heat for 24+ hours Temperature -- 130 °F 144 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.53 g | 34.1 qt) 5.92 23.7  
Mash volume with grains (equipment estimates 8.53 g | 34.1 qt) 6.43 25.7  
Grain absorption losses (steeping) -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 5.75 23  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.92 23.7
Equipment Profile Used: System Default
 
Notes

Soured with combination of 1/2 pale chocolate and 1/2 aromatic. Soured from 6/27-30. Brewed

Last Updated and Sharing
 
1,776
Views
3
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-10-11 01:10 UTC