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Figgy Pudding Porter 1.2

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 66 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Levi Loree and David Dayco
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Wednesday August 21st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.73 kg German - Pilsner0.73 kg Pilsner 38 1.6 11.9%
1.72 kg American - Munich - Dark 20L1.72 kg Munich - Dark 20L 33 20 27.9%
0.90 kg German - Abbey Malt0.9 kg Abbey Malt 33 17 14.6%
0.37 kg American - Caramel / Crystal 60L0.37 kg Caramel / Crystal 60L 34 60 6%
0.37 kg Flaked Oats0.37 kg Flaked Oats 33 2.2 6%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 4.1%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 1.6%
0.12 kg American - Caramel / Crystal 120L0.12 kg Caramel / Crystal 120L 33 120 1.9%
1 kg Brown Sugar1 kg Brown Sugar 45 15 16.2%
0.60 kg Figs (dried)0.6 kg Figs (dried) - (late boil kettle addition) 29.95 0 9.7%
6.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 60 min 39.11 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.40 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5.06 g Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 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
15.2 L Strike -- 70.5 °C --
Temperature -- 65.6 °C 40 min
11.22 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.6
Mash volume with grains 19.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15.1 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 26.9 L) 28.4
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -6.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 20.8
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

add the figs at 5 deg plato soak the figs in jamesons to sterilize
add the vanilla beans (2) at 2nd half of fermentation after its been racked off the yeast

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  • Public: Yup, Shared
  • Last Updated: 2019-08-21 02:10 UTC