Victoria Porter - Beer Recipe - Brewer's Friend

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Victoria Porter

214 calories 24.2 g 12 oz
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Beer Stats
Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 214 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Thursday November 14th 2019
1.064
1.019
5.9%
19.4
23.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 33.3%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 11.1%
4 lb Liquid Malt Extract - Extra Light4 lb Liquid Malt Extract - Extra Light 37 2.5 44.4%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.8%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.8%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 5.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 60 min 14.61 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 2.9 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 1.88 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz bourbon Flavor Secondary 10 days
2 each Vanilla Beans Flavor Secondary 10 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Roswell, GA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Through door filter on Samsung Refrigerator.
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Steeping 120 °F 158 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.06 g | 16.2 qt) 1.98 7.9  
Mash volume with grains (equipment estimates 4.06 g | 16.2 qt) 2.06 8.2  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.64 2.6  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3 12  
Top off amount 2.25 9  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.23 16.9
Equipment Profile Used: System Default
"Victoria Porter" Brown Porter beer recipe by Constant Brewing. Extract, ABV 5.91%, IBU 19.39, SRM 23.49, Fermentables: (Dry Malt Extract - Light, Dry Malt Extract - Extra Light, Liquid Malt Extract - Extra Light) Steeping Grains: (Black Patent, Chocolate, Crystal 60L) Hops: (Sterling, Willamette) Other: (bourbon, Vanilla Beans)
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  • Last Updated: 2020-09-19 15:50 UTC