Porter - Beer Recipe - Brewer's Friend

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Porter

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 19.9 gallons
Post Boil Size: 13.4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 73% (brew house)
Rating:
4.00 (1 Review)

Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday November 29th 2019
1.067
1.017
6.7%
48.9
47.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32.20 lb United Kingdom - Maris Otter Pale32.2 lb Maris Otter Pale 38 3.75 73.9%
2.80 lb American - Caramel / Crystal 80L2.8 lb Caramel / Crystal 80L 33 80 6.4%
4.25 lb American - Chocolate4.25 lb Chocolate 29 350 9.8%
1.50 lb United Kingdom - Black Patent1.5 lb Black Patent 27 525 3.4%
2.80 lb Flaked Barley2.8 lb Flaked Barley 32 2.2 6.4%
43.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Nugget3 oz Nugget Hops Pellet 14 Boil 60 min 43.86 42.9%
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Boil 10 min 2.44 21.4%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 10 min 2.56 21.4%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 0 min 7.1%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 7.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 369 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
3508 Nov 2018
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
Infusion 163 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.16 gal (60.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.16 gal (12.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.09 gal (68.37 qt). Suggest reducing strike water volume to 8.52 gal (34.06 qt) and adding 5.09 gal (20.37 qt) sparge/top-off. 13.61 54.4  
Strike water volume at mash thickness of 1.25 qt/lb 13.61 54.4  
Mash volume with grains (equipment estimates 13.49 g | 54 qt) 17.09 68.4  
Grain absorption losses -5.44 -21.8  
Remaining sparge water volume (equipment estimates 7.25 g | 29 qt) 11.98 47.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.16 g | 60.7 qt) 19.9 79.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 13.4 53.6  
Top off amount 3.6 14.4  
Going into fermentor 17 68  
Total: 25.59 102.4
Equipment Profile Used: System Default
 
Notes

Near end of Fermentation -
(a) 5 gallons to for cask (added priming sugar) - https://www.brewersfriend.com/beer-priming-calculator/ (1.5 vols)
(b) 5 gallons to keg
(c) remainder, yeast removed - raspberry puree and bourbon barrel staves

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  • Last Updated: 2019-12-01 21:10 UTC