Crystal Nut Porter - Beer Recipe - Brewer's Friend

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Crystal Nut Porter

247 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 93%
Calories: 247 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Sunday March 18th 2018
1.074
1.021
7.0%
19.8
31.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 57.1%
1.50 lb German - Dark Munich1.5 lb Dark Munich 36 10 10.7%
1.50 lb United Kingdom - Brown1.5 lb Brown 32 65 10.7%
1 lb United Kingdom - Crystal 90L1 lb Crystal 90L 33 90 7.1%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 7.1%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 14.5 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.26 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
SCWD tap water 2018
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
4.1 gal Strike 165 °F 151 °F 90 min
4 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.56 g | 18.3 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5.25 21  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

Revised to get lower FG. Plus 1 lb base, 1 lb brown sugar and 90 min. mash at 151.

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  • Last Updated: 2019-10-14 05:37 UTC