Ballast Point Porter - Beer Recipe - Brewer's Friend

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Ballast Point Porter

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 4.4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ballast Point San Diego
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday April 22nd 2019
1.054
1.012
5.5%
24.6
15.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 lb German - Dark Munich4.3 lb Dark Munich 36 10 49%
3.30 lb American - Pale 2-Row3.3 lb Pale 2-Row 37 1.8 37.6%
7.50 oz German - CaraBohemian7.5 oz CaraBohemian 33 75 5.3%
4 oz Crisp Malting - Brown Malt4 oz Brown Malt 32.7 65 2.8%
3.70 oz American - Caramel / Crystal 120L3.7 oz Caramel / Crystal 120L 33 120 2.6%
3.70 oz American - Munich - Dark 20L3.7 oz Munich - Dark 20L 33 20 2.6%
140.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.61 oz Vanguard0.61 oz Vanguard Hops Pellet 5 Boil 60 min 14.02 50.4%
0.60 oz Vanguard0.6 oz Vanguard Hops Pellet 5 Boil 30 min 10.6 49.6%
1.21 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
1 oz amylase enzyme Other Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal mash Temperature -- 150 °F 60 min
1 gal Sparge -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.84 15.4  
Mash volume with grains 4.54 18.2  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.01 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4.4 17.6  
Going into fermentor 4.4 17.6  
Total: 6.85 27.4
Equipment Profile Used: System Default
 
Notes

boil 90 mins.
ferment @ 55 degrees for 2 weeks
condition @ 42 degrees for 2 weeks

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  • Last Updated: 2019-04-22 19:12 UTC