Sour blackberry porter - Beer Recipe - Brewer's Friend

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Sour blackberry porter

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Monday May 4th 2020
1.057
1.013
5.7%
26.9
34.9
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.35 kg Belgian - Special B0.35 kg Special B 34 115 6.3%
2 kg Crisp Malting - Organic Extra Pale Malt2 kg Organic Extra Pale Malt 37 1.69 36%
0.20 kg Simpsons - Black Malt0.2 kg Black Malt 25 505 3.6%
0.35 kg Weyermann - German - Carafa Special Type 1 0.35 kg German - Carafa Special Type 1 29.9 340 6.3%
0.65 kg Weyermann - German - Acidulated0.65 kg German - Acidulated 27 3.4 11.7%
2 kg Crisp Malting - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 36%
5.55 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 23.11 28.6%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 5 min 3.06 50%
15 g Centennial15 g Centennial Hops Pellet 10 Boil 1 min 0.75 21.4%
70 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg BlackBerries Flavor Primary 1 days
1.50 g Antioxin SBT Water Agt Mash --
1 each Protafloc Fining Boil 10 min.
2 g Beer Nutrient Other Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash --
2 g Gypsum Water Agt Mash --
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
The Yeast Bay - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 32 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
18.5 L mash-in Strike 40 °C 40 °C 10 min
mash Infusion -- 69 °C 90 min
mash-out Infusion -- 75 °C 10 min
12 L sparge Fly Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15
Mash volume with grains 18.6
Grain absorption losses -5.6
Remaining sparge water volume 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23 L) 23
Estimated amount in fermentor 23
Total: 35.5  
Equipment Profile Used: System Default
"Sour blackberry porter" American Porter beer recipe by Brewer #204742. All Grain, ABV 5.74%, IBU 26.92, SRM 34.93, Fermentables: (Special B, Organic Extra Pale Malt, Black Malt, German - Carafa Special Type 1 , German - Acidulated, Maris Otter Pale) Hops: (Centennial, Hallertau Mittelfruh) Other: (BlackBerries, Antioxin SBT, Protafloc, Beer Nutrient, Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-06 14:59 UTC