Number 6 Porter - Beer Recipe - Brewer's Friend

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Number 6 Porter

206 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Tuesday January 29th 2019
1.063
1.011
6.9%
30.5
33.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - 1823 Maris Otter Finest Ale Malt9 lb 1823 Maris Otter Finest Ale Malt 29 2.5 78.3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 6.5%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 13%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 25.08 75.2%
0.33 oz Citra0.33 oz Citra Hops Pellet 11 Whirlpool at 200 °F 20 min 5.44 24.8%
1.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.83 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3.33 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Bootleg Biology - Bootleg Biology - BBOSL
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
75 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 160 °F 149 °F 90 min
2.5 gal Batch Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.28 g | 25.1 qt) 5.35 21.4  
Mash volume with grains (equipment estimates 6.48 g | 25.9 qt) 5.55 22.2  
Grain absorption losses -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.6 22.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Top off amount 0.01 0  
Volume into fermentor 5 20  
Total: 5.35 21.4
Equipment Profile Used: System Default
 
Notes

To prep cold brew coffee:

4oz coarse-ground, medium-roast coffee.
1.5c room temp water.

Combine coffee and water in 1qt mason jar.
Let steep ~42h.
Strain grounds, refrigerate coffee until ready to add to beer.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-12-23 02:03 UTC