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Turn Corner Porter

184 calories 17.6 g 12 oz
Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.08 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: jeff guelzow
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Sunday August 30th 2020
1.056
1.012
5.8%
26.8
20.4
n/a
32.77
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 oz Crisp Malting - Brown Malt8.6 oz Brown Malt 2.03 / lb
1.09
32.7 65 5.2%
8.80 oz American - Caramel / Crystal 40L8.8 oz Caramel / Crystal 40L 2.25 / lb
1.24
34 40 5.3%
5.40 oz Thomas Fawcett - Chocolate Malt5.4 oz Chocolate Malt 2.21 / lb
0.75
32.2 420 3.2%
9 lb Crisp Malting - Finest Maris Otter9 lb Finest Maris Otter 1.89 / lb
17.01
38 3 86.3%
166.80 oz / 20.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Cluster Fugget0.5 oz Cluster Fugget Hops 2.75 / oz
1.38
Pellet 8.3 Boil 60 min 16.76 25%
1.50 oz Yakima Chief Hops - Cluster Fugget1.5 oz Cluster Fugget Hops 2.75 / oz
4.13
Pellet 8.3 Boil 5 min 10.02 75%
2 oz / 5.50
 
Mash Guidelines
Amount Description Type Temp Time
7 gal Strike 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Epsom Salt Water Agt Mash 0 min.
1 tsp Campden Tablets Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Boil 0 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
7.19 / each
7.19
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
7.19 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 1.65 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
 
Notes

BREW DAY = LABOR DAY SEPT 7, 2020

9:10 Flame on
9:30 Mash begins
10:30 Mash ends
11:00 Boil starts
12:00 Boil Ends, cool to 88F Pitch yeast
1:30-2:30 Clean up
24 hrs till airlock activity

SG 1.052 at 88F --> 1.056
FG 1.012

Bottled OCT 25,2020



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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-02 18:42 UTC
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