Brown Sugar Brewery - 3 Maples Porter - Beer Recipe - Brewer's Friend

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Brown Sugar Brewery - 3 Maples Porter

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Sunday March 25th 2018
1.068
1.015
6.9%
39.8
39.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb American - Pale 2-Row11.25 lb Pale 2-Row 37 1.8 78.9%
6 oz United Kingdom - Dextrine Malt6 oz Dextrine Malt 33 1.8 2.6%
13 oz United Kingdom - Chocolate13 oz Chocolate 34 425 5.7%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 5.3%
4 oz American - Black Malt4 oz Black Malt 28 500 1.8%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 0.4%
0.75 lb Maple Syrup0.75 lb Maple Syrup - (late boil kettle addition) 30 35 5.3%
228 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Chinook23 g Chinook Hops Pellet 9.4 Boil 60 min 30.16 76.7%
7 g Centennial7 g Centennial Hops Pellet 9.9 Boil 60 min 9.67 23.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 75 min.
1 tsp Irish Moss Fining Boil 10 min.
8 oz Maple Wood Chips Other Secondary --
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 151 °F 75 min
11 qt Sparge -- 167 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.22 16.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.47 g | 25.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Maple sap used in place of water
Maple syrup added to primary near completion of fermentation
Maple chips will be soaked in bourbon, aged in secondary for at least 2 weeks or until desired flavor is achieved
Yeast is Omega American Ale II

OG: 1.070
MG: 1.014
FG: 1.013

7.88% ABV

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  • Last Updated: 2018-05-20 21:18 UTC