Port’r Starboard? - Beer Recipe - Brewer's Friend

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Port’r Starboard?

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dithermotor
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday July 6th 2018
1.059
1.014
5.9%
41.5
31.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 90.1%
6.50 oz American - Roasted Barley6.5 oz Roasted Barley 33 300 3.3%
4.25 oz American - Black Malt4.25 oz Black Malt 28 500 2.2%
4.25 oz American - Chocolate4.25 oz Chocolate 29 350 2.2%
4.25 oz New Zealand - Roasted Wheat4.25 oz Roasted Wheat 33.6 279.19 2.2%
195.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5 Boil 60 min 17.29 50%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8 Boil 60 min 13.83 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6 Boil 60 min 10.37 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.48 g Epsom Salt Water Agt Mash 1 hr.
2.12 g Gypsum Water Agt Mash 1 hr.
2.12 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 291 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.2 16.1 89.3 110.1 63.6 232.2
2 gypsum
8 epsom salt
10 calcium chloride
2 table salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.64 gal Strike 163 °F 152 °F 60 min
3.45 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.52 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.52 qt/lb 4.64 18.5  
Mash volume with grains 5.61 22.5  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.01 g | 16.1 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.3 g | 21.2 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.3 21.2  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

Scrape two vanilla beans, place inner and husk in secondary. 14 day secondary

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  • Last Updated: 2020-09-26 22:25 UTC