Cherrywood smoked rye porter - Beer Recipe - Brewer's Friend

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Cherrywood smoked rye porter

170 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Friday July 19th 2019
1.055
1.016
5.1%
26.4
27.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg New Zealand - Toffee Malt0.5 kg New Zealand - Toffee Malt 38.8 5.33 8.6%
3.50 kg United Kingdom - Maris Otter Pale3.5 kg United Kingdom - Maris Otter Pale 38 3.75 60.3%
1 kg German - Rye1 kg German - Rye 38 3.5 17.2%
0.30 kg Belgian - Biscuit0.3 kg Belgian - Biscuit 35 23 5.2%
0.40 kg American - Chocolate0.4 kg American - Chocolate 29 350 6.9%
0.10 kg American - Roasted Barley0.1 kg American - Roasted Barley 33 300 1.7%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.2 Boil 50 min 11.6 55.6%
20 g Willamette20 g Willamette Hops Pellet 6.7 Boil 50 min 14.81 44.4%
45 g / $ 0.00
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
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
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 18.2 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

1 kg of marris otter base malt has been smoked with cherrywod for 1 hour at 100 degrees dome temp

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  • Public: Yup, Shared
  • Last Updated: 2019-07-19 02:42 UTC