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Porter: Boil Rumble

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Brewminaries
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday February 9th 2019
1.058
1.015
5.7%
23.4
29.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 oz American - Victory10 oz Victory 34 28 5.6%
8 oz American - Chocolate8 oz Chocolate 29 350 4.5%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3.3%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.1%
9.20 lb Erie Canal - Pale Ale9.2 lb Pale Ale 37.4 2.75 82.1%
6 oz Erie Canal - Roasted Barley6 oz Roasted Barley 30 340 3.3%
179.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 20.31 42.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 3.11 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
6.50 g Chalk Water Agt Mash 1 hr.
1.30 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.30 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - London Ale OYL-003
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 6 15 38 40 166
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Infusion -- 154 °F 60 min
Mash Out Temperature -- 170 °F 10 min
3.07 gal Sparge -- 180 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.9 19.6  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 3.82 g | 15.3 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.15 32.6
Equipment Profile Used: System Default
 
Notes

Base Malt: NY Craft - Erie Canal Pale

Yeast: British Ale 1098 or Bootleg Biology NEEPAH

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  • Last Updated: 2019-02-09 16:36 UTC