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Bear Ass Brunette (GF Porter)

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Saturday July 2nd 2022

Brewing Classic Styles Brown Porter

OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 33

Brown Bag Porter

by FuzzeWUzze

OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 25

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

28.1

SRM (morey):

23.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Viking - Pale Ale Malt9 lb Pale Ale Malt	37	2.5	78.3%
1 lb	Viking - Caramel 1001 lb Caramel 100	35	50.8	8.7%
1 lb	Crisp Malting - Brown Malt1 lb Brown Malt	32.7	65	8.7%
0.50 lb	Briess - Chocolate0.5 lb Chocolate	25	350	4.3%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Kent Goldings1.5 oz Kent Goldings Hops	Pellet	5	Boil	60 min	26.32	75%
0.50 oz	Kent Goldings0.5 oz Kent Goldings Hops	Pellet	5	Aroma	5 min	1.75	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Kent Goldings (Pellet)		28.07	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Infusion	166 °F	154 °F	60 min
5 gal	Sparge	170 °F	170 °F	60 min
Starting Mash Thickness: 1.45 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
10 ml	clarity ferm (white labs)	Fining	Primary	0 min.
1 each	1 campdem tablet	Water Agt	Mash	0 min.
0.50 tsp	gelatin	Fining	Primary	0 min.
4.30 ml	Lactic acid	Water Agt	Sparge	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 359 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.34 psi Temp: 38 °F CO₂ Level: 2.7 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	22	28	71.3	50	239.1
City water, add 2g CaCl to 4 gal mash water 1 campden tablet to remove chloramine Acidify 5 gal sparge water to pH 5.5
Mash Chemistry and Brewing Water Calculator

Notes

Collect 11 gal water Santa Clara finest city water, treat with 1 campden tablet. Acidify sparge water to pH 5.5 w acid. Mash in at 154F in 10 gal Igloo cooler with false bottom. Collect 7 gal wort, boil in 8 gal pot. After hot break, add hops. Cool wort to 90F with immersion chiller. Cool overnight in fermentation chamber to 70F. Bubble O2 1 minute. Pitch yeast from starter and clarity ferm. Ferment 2 weeks. Keg. Fine with Gelatin. Estimated 10 PPM Gluten obtained by using White labs Clarity Ferm.

Last Updated and Sharing

179

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Brews

Public: Yup, Shared
Last Updated: 2022-07-02 19:55 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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