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Brett Porter

131 calories 12.9 g 12 oz
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Thursday February 20th 2020
1.040
1.009
4.1%
24.1
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Thomas Fawcett - Maris Otter8 lb Maris Otter 38 2.1 86.5%
0.50 lb Thomas Fawcett - Chocolate0.5 lb Chocolate 34 420 5.4%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 5.4%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 2.7%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - US Golding1 oz US Golding Hops Pellet 4.9 Boil 60 min 16.09 50%
1 oz Yakima Chief Hops - US Golding1 oz US Golding Hops Pellet 4.9 Boil 15 min 7.98 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Boiled, dried currants Other Primary 5 days
 
Yeast
Escarpment Labs - Brett Q
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
3.5 gal Strike 167 °F 155 °F 60 min
4 gal Batch Sparge 155 °F 170 °F 10 min
2 gal Batch Sparge 170 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.47 13.9  
Mash volume with grains (equipment estimates 3.21 g | 12.8 qt) 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.01 g | 20.1 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Top off amount 1 4  
Going into fermentor 6.5 26  
Total: 8.41 33.6
Equipment Profile Used: System Default
"Brett Porter" Brown Porter beer recipe by Brewer #303007. All Grain, ABV 4.12%, IBU 24.07, SRM 19.32, Fermentables: (Maris Otter, Chocolate, Caramel / Crystal 30L, Caramel / Crystal 120L) Hops: (US Golding) Other: (Boiled, dried currants)
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  • Last Updated: 2020-02-20 01:11 UTC