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Black Widow Porter (with a few changes from original recipe)

238 calories 24 carbs
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 22.7 liters (ending kettle volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Jamil Zainasheff (Brewing Classic Styles)
Calories: 238 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Wednesday September 18th 2013
1.072
1.017
7.26%
37.86
38.02
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.33 kg United Kingdom - Maris Otter Pale5.33 kg Maris Otter Pale 38 3.75 75.9%
0.68 kg German - Munich Light0.68 kg Munich Light 37 6 9.7%
0.45 kg German - CaraMunich I0.45 kg CaraMunich I 34 39 6.4%
0.34 kg United Kingdom - Chocolate0.34 kg Chocolate 34 425 4.8%
0.227 kg United Kingdom - Black Patent0.227 kg Black Patent 27 525 3.2%
7.03 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
43 g Kent Goldings43 g Kent Goldings Hops Pellet 7.5 Boil 60 min 33.72 59.7%
14 g Fuggles14 g Fuggles Hops Pellet 5.7 Boil 15 min 4.14 19.4%
15 g Kent Goldings15 g Kent Goldings Hops Pellet 7.5 Boil 0 min 20.8%
 
Mash Guidelines
Amount Description Type Temp Time
18 L Sach Reast Infusion 67 °C 60 min
17.5 L (Sparge to collect 7.5 Gallons for 90 min boil Sparge 67 °C 10 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1
Attenuation (custom):
77%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 398 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 117.7       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I target a "Black Balanced" using Brun Water spread sheet.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 12.37 49.5  
Strike water volume at mash thickness of 1.19803 qt/lb 4.64 18.6  
Remaining sparge water volume 7.73 30.9  
Grain absorption losses -3.87 -15.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.25 33  
Boil off losses -2.25 -9  
Amount in kettle at end of boil 6 24  
Hops absorption losses -0 -0  
Estimated amount in fermentor 6 24  
Total: 12.37 49.5
 
Notes

I used The recipe directly from Zamil Zainasheff and John Palmers "Brewing Classic Styles". I made some changes because I was not able to get the exact ingredients that were in the book. I used London Ale 1028 also. I believe that this will be more on the English Porter side of the style but it should still be great. Thanks Zamil and John!!
< I just started popping the caps off this brew and it is really quiet drinkable. I may be brewing it again soon. It is the first recipe I have followed in awhile but I cannot find any real flaws in it.If I brew it again I might add a few more points of flavor hops. This beer tastes very smooth with the hops not jumping out so if you like a ton of hop flavor keep that in mind. Cheers >

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  • Last Updated: 2013-11-21 18:13 UTC