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Awesome Recipe

Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.61 gallons
Post Boil Size: 3.11 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Friday June 4th 2021

Original Gravity:

1.075

Final Gravity:

1.021

ABV (standard):

7.2%

IBU (tinseth):

25.2

SRM (morey):

25.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 oz	Lactose (Milk Sugar)16 oz Lactose (Milk Sugar)	41	1	13%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	6.5%
6 oz	Honey Malt6 oz Honey Malt	37	25	4.9%
3 oz	Proximity - Pale Chocolate3 oz Pale Chocolate	32	300	2.4%
11 oz	Briess - Victory Malt11 oz Victory Malt	34.5	28	8.9%
2 oz	Proximity - Chocolate Malt2 oz Chocolate Malt	32	350	1.6%
12 oz	Flaked Corn12 oz Flaked Corn	40	0.5	9.8%
7 oz	Corn Sugar - Dextrose7 oz Corn Sugar - Dextrose	42	0.5	5.7%
40 oz	American - Wheat40 oz Wheat	38	1.8	32.5%
10 oz	Proximity - Biscuit Roasted 2010 oz Biscuit Roasted 20	35	20	8.1%
8 oz	Molasses8 oz Molasses	36	80	6.5%
123 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Yakima Valley Hops - Sabro3 oz Sabro Hops	Pellet	15.1	Dry Hop (High Krausen) at 70 °F	3 days		69.3%
1.33 oz	Yakima Valley Hops - Sabro1.33 oz Sabro Hops	Pellet	15.1	Boil at 208 °F	5 min	25.22	30.7%
4.33 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4.33 oz	Yakima Valley Hops - Sabro (Pellet) 4.3299999900954 oz Sabro (Pellet) Hops		25.22	100%
4.33 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.24 gal		Strike	145 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use
2 oz	Yeast Energizer	Other	Primary
4 oz	Lactic Acid	Flavor	Secondary
0.33 tsp	Cayenne	Flavor	Secondary
1 oz	Cocoa Nibs	Water Agt	Boil
1 oz	Cocoa nibs	Flavor	Primary
1 oz	Cocao Nibs	Flavor	Secondary
26 oz	Banana	Water Agt	Mash
26.50 oz	PB2	Water Agt	Mash
1 oz	Cinnamon	Spice	Primary
1 oz	Cinnamon	Spice	Secondary

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	2.0 (M cells / ml / ° P) 413 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.4 oz Temp: 68 °F CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
“ perlov · 9y Best way would be to do partial mash, not all grain for your needs. Basically, in your minimash, mash some 2-row, specialty grains for porter (as much as you would steep for extract), some crushed graham crackers (not too finely) and some rice hulls to prevent sticking. Then add some extract during the boil to bump up the alcohol to respectable levels. I recently made a Smores stout by mashing graham crackers, oatmeal +specialty grains and adding a bunch of weird flavors to the secondary. Turned out really well.”
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

301

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Brews

Public: Yup, Shared
Last Updated: 2021-06-19 17:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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