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Mounds Porter

316 calories 31.1 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 316 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created Friday November 19th 2021
1.095
1.022
9.5%
90.0
44.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Great Western - Premium 2-Row13 lb Premium 2-Row 37 2 65%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 2.5%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 7.5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 2.5%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 10%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) 36 80 2.5%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Boil 60 min 42.72 33.3%
1 oz Yakima Valley Hops - Talus1 oz Talus Hops Pellet 9.2 Boil 60 min 26.03 33.3%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Boil 15 min 21.2 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 152 °F 60 min
3 gal Batch Sparge 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Toasted Coconut Flavor Secondary 5 days
4 oz toasted cocoa nibs Flavor Primary 5 days
10 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
6.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.1 oz       Temp: 68 °F       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
 
Notes

Roast cocoa nibs at 300 for 15-20 minutes. Single layer on a sheet, shuffle them around every 5 minutes and check flavor profile. Roast right before pitching.

Toast coconut right before pitching.

Adjust water adjuncts to fit your desired profile/source water.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-21 21:13 UTC
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