Pep Porter - Beer Recipe - Brewer's Friend

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Pep Porter

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 16.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday October 15th 2019
1.062
1.016
6.1%
32.3
27.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 79%
4 lb United Kingdom - Pale Chocolate4 lb Pale Chocolate 33 207 9.9%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 4.9%
2 lb Simpsons - Maris Otter Extra Pale2 lb Maris Otter Extra Pale 38 1.8 4.9%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III 29.9 525 1.2%
40.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 40 min 18.94 18.2%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 8.35 18.2%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 2.15 9.1%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 5 min 1.68 9.1%
5 oz Dried Peppermint Tea5 oz Dried Peppermint Tea Hops Leaf/Whole 1 Whirlpool 0 min 1.13 45.5%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 1 hr.
16 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
15 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Propagate Labs - Scotch Ale
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
55 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Strike 167 °F 154 °F --
12 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.23 gal (72.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.23 gal (24.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.71 gal (66.83 qt). Suggest reducing strike water volume to 8.76 gal (35.04 qt) and adding 4.71 gal (18.83 qt) sparge/top-off. 13.47 53.9  
Strike water volume at mash thickness of 1.33 qt/lb 13.47 53.9  
Mash volume with grains (equipment estimates 16.52 g | 66.1 qt) 16.71 66.8  
Grain absorption losses -5.06 -20.3  
Remaining sparge water volume (equipment estimates 10.07 g | 40.3 qt) 9.85 39.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.23 g | 72.9 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 16.5 66  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Going into fermentor 16.5 66  
Total: 23.31 93.3
Equipment Profile Used: System Default
 
Notes

add liquid cocoa nibs to secondary (32oz)
add dried peppermint tea to whirlpool (3oz?)
add fresh peppermint leaves to secondary (0.5oz?)
1st Batch Notes: add way more mint

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  • Last Updated: 2020-01-05 17:09 UTC