Breakfast Porridge Stout - Beer Recipe - Brewer's Friend

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Breakfast Porridge Stout

219 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday February 1st 2018
1.066
1.016
6.6%
35.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 65.5%
1.60 lb American - Chocolate1.6 lb Chocolate 29 350 9.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6%
1.60 lb Double Roast Crystal Malt1.6 lb Double Roast Crystal Malt 33 106 9.5%
1.60 lb Toasted rolled oats 2 hrs at 275 a week before brewing1.6 lb Toasted rolled oats 2 hrs at 275 a week before brewing 33 10 9.5%
16.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 14 Boil 30 min 24.74 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3 Boil 10 min 6.63 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
1 tsp of gypsum
1 tsp of calcium chloride
1.5 tsp of baking soda
1 Camden tablet
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
For the oats Infusion -- 122 °F 20 min
-- -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 10.73 42.9  
Mash volume with grains 11.99 48  
Grain absorption losses -1.98 -7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.99 g | 31.9 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 7.01 g | 28.1 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.73 42.9
Equipment Profile Used: System Default
 
Notes
  • Added 5 oz of columbian single origin from 2% jazz for 30hrs at warm temperature.

  • Delicious well liked. Need to make again in the winter/fall.


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  • Last Updated: 2018-12-19 21:02 UTC