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Ginger Bread Porter

238 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.141 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Chris
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Monday October 7th 2019
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OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 32

1.072
1.016
7.3%
35.5
28.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 66.1%
1.50 lb Brown Sugar1.5 lb Brown Sugar - (late boil kettle addition) 45 15 5.5%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 5.5%
1.25 lb Belgian - Biscuit1.25 lb Biscuit 35 23 4.6%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 4.6%
1.25 lb Canadian - Honey Malt1.25 lb Honey Malt 37 25 4.6%
1.25 lb American - Special Roast1.25 lb Special Roast 33 50 4.6%
12 oz Belgian - De-Bittered Black12 oz De-Bittered Black 34 566 2.8%
8 oz Molasses8 oz Molasses - (late boil kettle addition) 36 80 1.8%
27.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Cluster3 oz Cluster Hops Pellet 7.4 Boil 60 min 32.45 57.1%
2.25 oz Goldings, East Kent2.25 oz Goldings, East Kent Hops Pellet 4.7 Boil 5 min 3.08 42.9%
5.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Beans Flavor Secondary 7 min.
4.50 tsp Ginger Root Herb Secondary 7 min.
1 oz Cinnamon Stick Spice Secondary 7 min.
2 tsp allspice Spice Secondary 0 min.
2 tsp nutmeg Spice Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.89 gal Strike 165 °F 154 °F 60 min
9.06 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.89 31.6  
Mash volume with grains (equipment estimates 3.41 g | 13.6 qt) 9.91 39.6  
Grain absorption losses -3.16 -12.6  
Remaining sparge water volume (equipment estimates 2.56 g | 10.2 qt) 8.72 34.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 13.2 52.8  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5.5 22  
Top off amount 6.5 26  
Going into fermentor 12 48  
Total: 16.61 66.4
Equipment Profile Used: System Default
 
Notes

Soak spices and vanilla bean in vodka for a week, then add to beer after fermentation has completed. Allow to sit for at least one more week before packaging.

For the Brown sugar, you can use 1.5 cups, and for the Molasses, 1/8 cup, if volume is easier to measure. They should be added at 10 minutes before the end of boil (stir to avoid scorching).

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  • Last Updated: 2019-10-12 17:12 UTC