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California V Porter

206 calories 21.6 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ballast Point Brewing
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created Friday June 15th 2018
1.062
1.016
6.1%
47.8
35.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 69.2%
1 lb United Kingdom - Crystal 140L1 lb Crystal 140L 33 140 7.7%
0.63 lb American - Chocolate0.625 lb Chocolate - (late mash tun addition) 29 350 4.8%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent - (late mash tun addition) 27 525 1.9%
1 lb American - Special Roast1 lb Special Roast 33 50 7.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 46.32 50%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10.8 Boil 1 min 1.51 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.6 gal Strike 152 °F 60 min
3.2 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4.60 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.60 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.60 g Baking Soda Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 22 119 126 90
4 g CaSO4
5 g CaCL2
1 g MgSo4
4 oz acidulated
2 ml lactic
pH~5.29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.53 22.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Augmented recipe based on Ballast Point...

*Used Bairds British Crystal 135/165L v. Crystal 140

LATE ADDITIONS of chocolate and black patent malts to avoid astringent flavors.

DRY HOP ADD: Roasted Cocao and vanilla bean (1 week)

Notes: amazing efficiency on first batch. slightly stronger beer than anticipated. good flavor overall, mouthfeel was a bit "thin" maybe due to higher alcohol? --

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  • Last Updated: 2022-11-16 16:14 UTC