Big Azz Porter - Beer Recipe - Brewer's Friend

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Big Azz Porter

520 calories 37.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 240 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DB Whitelaw
Hop Utilization: 92%
Calories: 520 calories (Per 12oz)
Carbs: 37.9 g (Per 12oz)
Created: Wednesday August 28th 2019
1.156
1.020
17.9%
71.7
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 59.3%
1.75 lb American - Caramel / Crystal 60L1.75 lb Caramel / Crystal 60L 34 60 6.5%
1.75 lb American - Chocolate1.75 lb Chocolate 29 350 6.5%
1.25 lb American - Black Barley1.25 lb Black Barley 27 530 4.6%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 3.7%
5.25 lb American - Corn Dextrose5.25 lb Corn Dextrose - (late boil kettle addition) 39 0 19.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz Goldings3.2 oz Goldings Hops Pellet 4.5 Boil 60 min 44.37 48.8%
0.84 oz Willamette0.84 oz Willamette Hops Pellet 4.5 Boil 20 min 7.05 12.8%
0.84 oz Sterling0.84 oz Sterling Hops Pellet 8.7 Boil 15 min 11.17 12.8%
0.84 oz Sterling0.84 oz Sterling Hops Pellet 8.7 Boil 10 min 8.16 12.8%
0.84 oz Willamette0.84 oz Willamette Hops Leaf/Whole 4.5 Boil 2 min 0.9 12.8%
6.56 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 235 B cells required
Fermentis - HA-18
Amount:
4 Each
Cost:
Attenuation (avg):
97%
Flocculation:
Medium
Optimum Temp:
77 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 235 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 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
26 qt Steeping -- 152 °F 60 min
10 qt Batch Sparge -- 169 °F --
5.2 gal Strike 168 °F 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.44 21.8  
Mash volume with grains 7.18 28.7  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume (equipment estimates 8.35 g | 33.4 qt) 6.53 26.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.82 g | 43.3 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.42 1.7  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 11.97 47.9
Equipment Profile Used: System Default
 
Notes

Brew day summary;
Mash went as anticipated, 1.062 (corrected) into kettle.
With 22kw, 9 gallons turns to 5.25 in 1.75hrs. I like it.
Chilled with CFC, added O2 and into carboy, direct pitched 4 pkgs of S-04. 7 days later, thieved a bit and considered kegging right there! It was a little chocolaty, but in the ball park and had fermented cleanly. However, with ABV at 12.08%, decided to rack to clean carboy, add 5lbs of dextrose and direct pitched 4 pkgs of EC-1118, as we can't get HA-18 yet. 2 weeks later it's at 16-ish% and still sweet, but not cloying. waiting to see at four weeks.

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  • Last Updated: 2019-11-01 20:12 UTC