4Gs Pandemic Porter - Beer Recipe - Brewer's Friend

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4Gs Pandemic Porter

194 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday May 14th 2020
1.058
1.018
5.3%
37.9
36.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Crisp Malting - No.19 Floor Malt Maris Otter5 lb No.19 Floor Malt Maris Otter 37 3 41.2%
2 lb Viking - Pale Ale Malt2 lb Pale Ale Malt 37 2.5 16.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 12.4%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 8.2%
1 lb Viking - Caramel 1501 lb Caramel 150 35 76.2 8.2%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.1%
6 oz Maltodextrin6 oz Maltodextrin 39 0 3.1%
0.25 lb American - Dark Chocolate0.25 lb Dark Chocolate 29 420 2.1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Columbus0.7 oz Columbus Hops Pellet 15 Boil 60 min 33.47 41.2%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 4.45 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
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
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 18 36 38 356
Added 2 tsp gypsum to mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Strike 165 °F 156 °F 60 min
4.5 gal Batch Sparge -- 170 °F 30 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.88 23.5  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 6 24  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2021-12-20 16:18 UTC